Curry leaves chatni mix - Chutney recipe
by Revati Venkatesh
Curry leaves chutney or chatni is a good accompaniment for any meal.
It will add taste as well as color to your meal.
Curry leaves are good for health. Curry leaf is a good source of iron.
Apart from the nutrition value, the leaves also have medicinal curative power.
Curry leaves help digestion, reduce nausea.
Curry leaves are good for improving skin, for hair growth and for preventing premature greying.
No south Indian cooking is complete without the addition of curry leaves, be it rasam, sambar, curries or varieties of rice preparations.
This curry leaves chutney recipe is one such south Indian recipe.
How to make curry leaves chutney mix?
Ingredients for curry leaves chutney
Curry leaves - 1 big bunch thoroughly washed
pepper corns - 2 teaspoons
jeera (cumin seed) - 1 teaspoon
whole red chillies - 10 to 12
hing (asafoetida) - 1/2 teaspoon
udad dal (split white lentil) - 2 teaspoons
salt to taste
oil - 4 tablespoons
Step by step cooking instructions
- Heat the kadai or fry pan.
put oil, add udad dal, red chilies, hing, pepper corn and jeera.
Then add the washed curry leaves and fry for some time.
Allow it to cool then grind the entire thing after adding salt in mixer.
Now heat the kadai again and put 1 tbsp oil and fry the paste till oil separates.
Curry leaf chutney is ready to serve.
You can store this mixture in the fridge for at least a month
You can have the chatni with roti or mix with rice. You can have it with bread also
What variations can you make with this recipe?
You may add garlic, tamarind, jaggery according to taste.
why do you or your family like this recipe?
My family loves the taste of this mix also because curry leaves are very good for health, hair growth, premature greying