Almond Chutney

Curry Leaves Chutney


  • 2 cup fresh curry leaves
  • 3 tsp. canola oil
  • 3 red chillies
  • 2" long fresh ginger
  • 2 tsp. black pepper corn
  • 1/2 tsp. asafoetida
  • 1 Tbsp. urad dhal
  • 1 Tbsp. tamarind concentrate or fresh tamarind
  • Salt to taste


Use a pan or wok^. Pour oil. Roast red chillies, black pepper corn and urad dhal until the dhal turns golden brown and the chillies turn dark brown. Add curry leaves and continue roasting for about 7 minutes. Add asafoetida. Grind everything to a paste. Add urad dhal at the very end to keep them coarse.

Curry leaves chutney taste great with roti, rice and yogurt.

Health Benefits:

High in antioxidants, fiber, iron, vitamins A and D, flavonoids and amino acids.

^ Please contact me for any of these ingredients or utensils.

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