CURry Leaf Chutney – Sweet and Sour Indian Chutney

Curry Leaf Chutney is a basic sweet and sour Indian chutney that goes with anything and everything. A quick and simple recipe that I learnt from my aunt and it is so yum. When there is a lot of curry leaves at home , I store some for the tempering and rest I either make this Curry Leaf Chutney or Curry Leaf Chutney Powder. And both are my favourite.

Like Coconut chutney, Tomato Chutney, Kadale Chutney, this chutney too goes very well with Idli, Poori, Dosa, Dhokla or any other Indian dish.

Ingredients

2 Cups – Fresh and tender curry leaves

6 to 7 – Garlic cloves

1 tbsp – Thick tamarind paste

1 tbsp – Sugar

1 tsp – Jeera

Salt to taste

2 tbsps – Oil

1 tsp – Fenugreek seeds (methi seeds)

2 tsps – Mustard seeds (rai seeds)

4 to 5 – Green chillies

Method

Wash and gently squeeze the water out of the curry leaves.

For tempering heat oil in a pan. Add fenugreek seeds to this. As soon as they start getting darker in colour add mustard seed and chopped green chillies.

Cover the pan immediately as the oil will splatter. Switch off the flame.

Add curry leaves, jeera, sugar, tamarind paste, salt, garlic and the tempering.

Add very little water and grind it into a very very smooth paste.

Transfer it into a bottle and refrigerate

*The chutney has to be really sweet, sour and spicy.

Keep the salt on lesser side while grinding as the leaves will reduce to half after you grind it.