CURRY LEAVES CHUTNEY

We have had a neighbor who used to make delicious curry leaves chutney. It would be very oily but very tasty and aromatic.
Finally i got the recipe from her and noted it down. That was almost three years back. The other day i found the recipe in my collection and decided to try it out.
Turned out quite good.


Here is the recipe.


Curry leaves (fresh) -- one big bowl
Jaggery -- 1 tablespoon
Tamarind pulp -- 2-3 tablespoons
Coconut -- 3-4 tablespoons (grated)

Oil -- 1 teaspoon
Fenugreek seeds -- 1/4 teaspoon
Red dry chillies -- 6-8
Cumin seeds -- 1 teaspoon
Turmeric powder -- a pinch

Oil -- 1/4 cup
Fenugreek seeds -- 1/4 teaspoon
Mustard seeds -- 1 teaspoon
Cumin seeds -- 1/4 teaspoon
Red chillies -- 2 (broken)(optional)
Salt -- to taste


Wash and dry the curry leaves.

Heat oil in a pan and add cumin seeds, red chillies, and a pinch of turmeric powder. Fry them for a couple of minutes.

Now add the curry leaves and fry them for 1-2 minutes on a low flame.

Grind together all the fried ingredients along with the jaggery, tamarind pulp and coconut to a paste. Use a little water for grinding.

Heat oil in a pan and add fenugreek seeds, cumin seeds, dry red chilli pieces and mustard seeds. Fry them until they start crackling.

Add the ground paste to it. Lower the flame and cook it until the oil separates from the chutney. The chutney should become thick and the raw smwll of the curry leaves must disappear. Turn off the heat.

Ready to use. Stores for two weeks in airtight container in refrigerator. Goes well with dosa/chapati or rice.

Entering this into  akila's