By Ujjainee Roy
July 4, 2024
Monsoon munchies need the perfect chutney? Instead of mint or coriander, try the unusual curry leaves to make an intense and flavourful condiment. Paired with chilli, garlic and a hint of lime, this delicious green chutney can give you a refreshing layer of warmth especially when paired with crunchy snacks. Let's explore.
– Fresh curry leaves: 1 cup – Grated coconut: 1/2 cup – Green chilies: 2-3 – Tamarind pulp: 1 tablespoon – Ginger: 1-inch piece – Garlic: 2-3 cloves – Chana dal (Bengal gram): 1 tablespoon – Urad dal (Black gram): 1 tablespoon – Mustard seeds: 1 teaspoon – Cumin seeds: 1 teaspoon – Asafoetida (hing): a pinch – Salt: to taste – Oil: 1 tablespoon – Water: as needed
Wash and dry the curry leaves thoroughly. Remove any stems or discolored leaves. Grate the coconut if using fresh coconut. Chop the ginger and garlic. Soak the tamarind in a little warm water if using whole tamarind to extract the pulp.
Heat 1 tablespoon of oil in a pan over medium heat. Add chana dal and urad dal and roast until they turn golden brown. Add mustard seeds and cumin seeds. Let them splutter.
Add the curry leaves to the pan and sauté until they turn crisp. This usually takes 2-3 minutes. Add the chopped ginger and garlic, and sauté for another minute.
Transfer the roasted mixture to a blender. Add grated coconut, tamarind pulp, and salt. Add a little water to blend the ingredients into a smooth paste
Heat 1 teaspoon of oil in a small pan for tempering. Add mustard seeds and let them splutter. Add dried red chilies and a few curry leaves. Sauté for a few seconds.
Pour the tempering over the blended chutney and mix well. Check the seasoning and adjust salt if needed.