Curry Leaves Chutney

In Indian cuisine and South Indian cuisine in particular, you will find no food without curry leaves in it. We have been using this amazing green leaf from time immemorial. While it not only increases the taste of a dish, it is also extremely healthy.
It lowers cholesterol, boosts digestion, increases hair growth, eradicates anemia, improves liver health and blood circulation, promotes weight loss and keeps anemia at bay.


• Fresh Curry leaves (washed) 2 handful roughly 3 cups
• Tamarind paste 2 tabspn
• Dry Red chilli 8 to 10
• Pepper corns ½tspn
• Salt
• Sesame oil 2tbspn
• Mustard
• Split Urad dal 1 tspn.
• Asafoetida
• Turmeric ¼tspn
• Water ¼cup


• Wash the curry leaves well and grind it to a fine paste along with tamarind paste, dry red chilli, pepper corn & salt and very little water.
• On a heavy pan or wok, add sesame oil.
• Once it’s hot add mustard, urad dal and asafoetida.
• Now add the ground paste to this and mix well.
• Add Turmeric powder and close and cook until the oil separates from the pan.
• Intermittently check if you need to add more water and cook.
• Once it cooks you will find a noticeable change in the color of the paste and reduces in quantity.
• Your Curry leaves chutney is done and can be eaten with rice, dosa, Idly or even bread. This chutney will last for a good 10 to 15 days when refrigerated.


• Use fresh curry leaves only, else the chutney will have a bitter taste.
• Wash the curry leaves well before grinding.
• Red chill can be increased or decreased as per your taste.


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