Meal Prep · Indian
Curry Leaf Chutney
A vibrant and aromatic South Indian condiment bursting with fresh curry leaf flavor.
Ingredients
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Step-by-step- Heat 1/2 tablespoon of sesame oil in a pan over medium heat. Add chana dal and urad dal, and roast until golden brown and fragrant. Remove and set aside.
- In the same pan, add dried red chilies and roast for about 30 seconds until slightly darkened and aromatic. Remove and set aside.
- Add the fresh curry leaves to the pan (without oil) and dry roast them on low heat until they become crisp but retain their vibrant green color. This may take 5-7 minutes. Remove and let cool.
- Combine the roasted dals, red chilies, curry leaves, tamarind, and salt in a blender or food processor. Add about 1/4 cup of water.
- Grind to a coarse paste, adding more water a tablespoon at a time if needed, until you reach your desired chutney consistency. Avoid making it too watery.
- For the tempering: Heat the remaining 1/2 tablespoon of sesame oil in a small pan. Add mustard seeds and let them splutter. Then add asafoetida and cook for a few seconds.
- Pour the tempering over the ground chutney and mix well. Serve fresh with idli, dosa, rice, or as a side with any Indian meal.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 5 g |
| Fat | 7 g |
| Carbohydrates | 10 g |
| Fiber | 4 g |
Storage & Freezer Guide
Make it last Refrigerator 5-7 days
Store in an airtight container in the refrigerator to maintain freshness and flavor.
Freezer Up to 1 month
For longer storage, portion the chutney into small freezer-safe containers or ice cube trays. Thaw in the refrigerator before use.
Reheat Not recommended
Chutney is best served fresh or at room temperature. Reheating can alter its texture and fresh flavor profile. If frozen, let it thaw naturally.
Chef’s Corner
- Ensure curry leaves are thoroughly dry-roasted until crisp; this intensifies their flavor and helps prevent the chutney from spoiling quickly.
- Adjust the number of dried red chilies to control the spice level. You can also use a mix of dried red chilies and green chilies for a different heat profile.
- Adding a small piece of jaggery (Indian unrefined sugar) while grinding can balance the flavors, especially if your tamarind is very sour.
- For a richer flavor, you can dry roast a few cashews or peanuts along with the dals and grind them into the chutney.
