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Curry Leaves Chutney (Kadi Patta Chutney)

Curry Leaves Chutney (Kadi Patta Chutney)
Recipe type: Pickles
Cuisine: Indian
Prep time:
Cook time:
Total time:
This is a quick and an easy South Indian Chutney that goes so well with a lot of South Indian dishes. The Curry Leaves give a flavor that is very distinct and fresh. A make ahead chutney that is a wonderful change to the coconut chutney that is usually served is great when you have a lot of Curry Leaves on hand, pruning down you Kadi Patta Plant for the winter.
  • Curry leaves – 2 cups, loosely packed
  • Oil – 1 tbsp
  • Mustard Seeds – ½ tsp
  • Dry Red Chili – 1
  • Asafoetida – ⅛th tsp
  • Green Chili – to taste
  • Fresh Coconut – ½ cup, shredded
  • Tamarind Paste – 2 tbsp or to taste
  • Salt – to taste
  • Jaggery – ½ tsp or to taste
  • Water – as needed for grinding
  1. Wash and pat dry the Curry Leaves and set aside.
  2. In a wok, heat Oil and add in Mustard Seeds and allow them to splutter.
  3. Lower heat and add in the Dry Red Chili, Asafoetida and the Curry Leaves.
  4. Mix well will the Leaves are coated with Oil.
  5. Increase the flame to a medium and add the Green Chili and shredded Coconut.
  6. Mix and cook for 5 minutes.
  7. Transfer to a bowl and allow it to cool down.
  8. Once cooled, transfer to a grinder and add Tamarind Paste, Salt, Jaggery and Water and grind to a smooth paste.
  9. Transfer to a bowl and serve with Dosa, Idli, Vada, Adai or use as a spread on toast.
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