Curry Leaves Chutney

curry leaves chutney

Curry leaves chutney is a tasty and healthy side dish for items ranging from jowar roti to moong dal dosa. In fact, you can use it as a substitute for coconut chutney. Curry leaves chutney can be prepared in less than 10 minutes.

The only step that takes a little bit of time in preparing this side dish is the dry frying of curry leaves.

curry leaves chutney
Curry leaves are said to be rich in medicinal properties.

Read more about the benefits of curry leaves in the blog.

The curry leaves chutney recipe needs only the ingredients you use in everyday cooking. Thus, the few ingredients and the faster cooking time should tempt you to know how to make curry leaves chutney.

Food Fact
Curry leaf may be a source of antioxidants.1

Antioxidants are chemicals, found in some leaves, including curry leaves, vegetables and fruits, that may reduce the risk of some diseases.

Tamarind paste is one of the items in the curry leaves chutney recipe that gives the fine taste to this food.

Do you want to make the curry leaves chutney tastier? Season it. If you, however, are using this chutney for health reasons, you should not season this side dish.

Food Fact
Curry leaves may help in the better "management of high cholesterol level and type 2 diabetes.2"

gooseberry jam
Gooseberry jam is a lip-smacking jam for dishes like chapati and bread.

Ref: 1Evaluation of Bioactive Compounds, Pharmaceutical Quality, and Anticancer Activity of Curry Leaf (Murraya koenigii L.), Evid Based Complement Alternat Med., accessed through US National Library of Medicine,; 2Curry leaf (Murraya koenigii Spreng.) reduces blood cholesterol and glucose levels in ob/ob mice, Am J Chin Med., accessed through US National Library of Medicine,

Quantity: About 1 cup


1. Curry leaves / karipatta / karibevu / karivepaku / kariveppilai 1 cup

2. Groundnut 2 tablespoons
3. Roasted gram or chana 1/2 tablespoon
4. Sesame seeds 1 teaspoon
5. Dry coconut gratings 2-3 tablespoons
6. Red chilies 2-3 or to taste
7. Tamarind small piece, or tamarind paste, to taste
8. Coriander leaves, few sprigs
9. Salt to taste
10. Water to grind

How to make Curry Leaves Chutney?

curry leaves chutney video

1. Heat a kadai.

Add groundnut and chilies.

Fry till the groundnut crackles and gets some brown spots.

Transfer to a bowl.
2. Add sesame seeds.

Fry till the sesame seeds splutter.

Transfer to the bowl.
3. Add curry leaves.

Fry till the leaves become hot.

Switch-off the stove.

Fry for a few more seconds.

Let the leaves remain in the kadai till these cool.

You can use the curry leaves without frying also. However, the chutney will be slightly bitter. In this case, descrease the quantity of curry leaves.
4. Add all the fried items, roasted gram, dry coconut gratings, tamarind, coriander leaves and salt to a mixer jar.

Grind for a few seconds.

Add water.

Grind to a slightly coarse paste.
5. Curry leaves chutney is ready.

curry leaves chutney final

TIPS Curry Leaves Chutney
1. Season the chutney with oil, mustard and urad dal for extra taste. But the chutney without seasoning will be healthier.
2. Use green chilies, in place of red chilies, to make the curry leaves chutney with a different taste. In this case, the color of the chutney will be green.
3. Dry copra gives a better taste, but if you do not have it use fresh coconut.