How to make Curry leaves chutney -
Sauteed curry leaves, garlic, red chillies and tamarind ground together.
This recipe is contributed by Member Kirithiga Kannan.
Main Ingredients : Curry Leaves (कड़ी पत्ते ), Garlic (लहसुन)
Cuisine : Indian
Course : Pickles, Jams and Chutneys
For more recipes related to Curry leaves chutney checkout Curry Patte Ki Sukhi Chutney, Kadipatta Chutney. You can also find more Pickles, Jams and Chutneys recipes like Strawberry Jam Pickled Cucumber-Cook Smart Amer Chatni Babaghanoush
Curry leaves chutney Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 6-10 minutes
Cook time : 6-10 minutes
Serve : 2
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Curry leaves chutney Recipe
Curry Leaves 1 cup
Garlic 1 1/2 tablespoon
Garlic 10 cloves
Red chilli 3
Tamarind a pinch
Salt to taste
Mustard seeds 1/2
Method
Step 1
Heat one tablespoon oil in a non-stick pan.
Step 2
Add curry leaves, garlic, red chillies and tamarind and saute for a minute.
Step 3
Remove and allow to cool. Grind it with salt and water to a fine paste.
Step 4
Heat remaining oil in a non-stick pan.
Step 5
Add mustard seeds and as they begin to splutter add the paste and mix well.Serve.
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