Curry Leaf Chutney - Sweet and Sour Indian Chutney
Curry Leaf Chutney is a basic recipe for a sweet and sour Indian chutney that goes with any Indian dish. You can serve it with almost anything.
  • 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
  1. Wash and gently squeeze the water out of the curry leaves.
  2. 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.
  3. Cover the pan immediately as the oil will splatter. Switch off the flame.
  4. Add curry leaves, jeera, sugar, tamarind paste, salt, garlic and the tempering.
  5. Add very little water and grind it into a very very smooth paste.
  6. Transfer it into a bottle and refrigerate
  7. *The chutney has to be really sweet, sour and spicy.
  8. Keep the salt on lesser side while grinding as the leaves will reduce to half after you grind it.
Recipe by MADaboutkitchen at