Authentic Curry Leaf Chutney Recipe – Coconut & Tamarind Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Curry Leaf Chutney Recipe – Coconut & Tamarind Delight

Hey everyone! If you’re anything like me, you live for a good chutney. And this Curry Leaf Chutney? It’s a game-changer. Seriously, a small bowl of this with a hot dosa or idli is pure bliss. I first made this when I was craving something tangy and flavorful, and it’s been a family favorite ever since. It’s surprisingly easy to whip up, and the aroma alone will make your kitchen smell incredible. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any chutney; it’s a burst of South Indian flavors in every bite. The fresh curry leaves are the star, offering a unique, slightly citrusy aroma. Combined with the sweetness of coconut and jaggery, and a delightful tang from the tamarind, it’s a perfect balance of flavors. Plus, it comes together in under 15 minutes! It’s a fantastic way to add a little something special to your everyday meals.

Ingredients

Here’s what you’ll need to make this delicious chutney:

• 2 cups curry leaves
• 1 tbsp oil (we’ll talk about the best choices below!)
• 0.5 tsp mustard seeds
• 1 dry red chili
• 0.125 tsp asafoetida (hing)
• 1 green chili
• 0.5 cup fresh coconut, shredded
• 2 tbsp tamarind paste
• 0.5 tsp jaggery

Ingredient Notes

Let’s chat about a few key ingredients to make sure you get the best results:

• Curry Leaves: Freshness is key here. They should be vibrant green and fragrant. Don’t skimp on these – they’re the heart and soul of the chutney!
• Tamarind Paste: You can find tamarind paste in most Indian grocery stores. It comes in different forms – some are more concentrated than others. Start with 2 tablespoons and adjust to your taste. If using tamarind pulp, soak about a lemon-sized ball in warm water for 30 minutes, then extract the paste.
• Jaggery: Jaggery is unrefined cane sugar, and it adds a lovely caramel-like sweetness. Regional variations exist – some are darker and more molasses-like, others lighter. You can substitute with brown sugar if you can’t find jaggery, but the flavor won’t be quite the same.
• Oil: Traditionally, sesame oil or coconut oil are used. Sesame oil lends a nutty flavor, while coconut oil adds a subtle sweetness. I personally love using coconut oil for this recipe – it complements the coconut beautifully! (About 15ml)

Step-By-Step Instructions

Alright, let’s make some chutney!

1. First, wash and thoroughly dry those beautiful curry leaves. We want to make sure there’s no excess water when they hit the hot oil.
2. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. Listen for them to start popping and spluttering – that’s when you know they’re ready!
3. Now, add the dry red chili and asafoetida (hing). Sauté for just a few seconds until fragrant. Be careful not to burn the asafoetida, it can get bitter quickly.
4. Toss in the curry leaves and green chili. Sauté until the curry leaves turn crisp and release their amazing aroma – about 3-5 minutes.
5. Add the shredded coconut and cook for another 5 minutes, stirring occasionally. This helps to toast the coconut slightly, enhancing its flavor.
6. Remove the pan from the heat and let the mixture cool down a bit. Once cooled, transfer it to a blender or food processor.
7. Add the tamarind paste, salt, jaggery, and a splash of water (start with about 2-3 tablespoons). Blend until you achieve a smooth, paste-like consistency. Add more water if needed, a little at a time.

Expert Tips

• Don’t overcrowd the pan when sautéing the curry leaves. Work in batches if necessary to ensure they get crispy.
• Taste as you go! Adjust the salt, jaggery, and tamarind paste to your liking.
• For a smoother chutney, you can strain it through a sieve after blending.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your jaggery source to ensure it hasn’t been processed with bone char (though this is rare).
• Spice Level Adjustment: If you prefer a milder chutney, remove the green chili or use a milder variety. For a spicier kick, add another dry red chili or a pinch of chili powder. My friend, Priya, loves adding a tiny bit of cayenne pepper!
• South Indian vs. Maharashtrian Style: South Indian versions often emphasize the tamarind tang, while Maharashtrian styles might include a touch of roasted cumin seeds for a smoky flavor.
• Festival Adaptations: This chutney is a staple during Onam Sadhya in Kerala and is also enjoyed during Diwali celebrations.

Serving Suggestions

This chutney is incredibly versatile! Here are a few of my favorite ways to enjoy it:

• With dosa and idli – a classic pairing!
• As a sandwich spread – trust me, it’s amazing.
• Served alongside vada or pakora.
• Even as a dip for vegetable sticks!

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. It might thicken slightly as it sits, so you can add a little water to loosen it up before serving.

FAQs

Let’s answer some common questions:

• What is the best way to store leftover chutney? In an airtight container in the fridge for 3-4 days.
• Can I use frozen curry leaves? While fresh is best, you can use frozen curry leaves in a pinch. Just be aware that the flavor might not be as vibrant.
• What is asafoetida (hing) and where can I find it? Asafoetida is a pungent spice with a unique flavor. It’s often used in Indian cooking to aid digestion. You can find it in most Indian grocery stores, usually in powdered form.
• Can I adjust the sweetness level of the chutney? Absolutely! Start with the recommended amount of jaggery and add more to taste.
• What are some other dishes this chutney pairs well with besides dosa and idli? Try it with uttapam, pongal, or even rice!