Authentic Curry Leaf Chutney Recipe – South Indian Side Dish

Last Updated on 2 months by Neha Deshmukh

Authentic Curry Leaf Chutney Recipe – South Indian Side Dish

Hey everyone! If you’re anything like me, you live for that perfect side dish to go with your idli or dosa. And honestly, nothing beats a vibrant, flavorful chutney. Today, I’m sharing my go-to recipe for authentic Curry Leaf Chutney – a South Indian staple that’s surprisingly easy to make and absolutely bursting with flavor. I first made this when I was trying to recreate the flavors of my grandmother’s cooking, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This chutney isn’t just delicious; it’s a little powerhouse of flavor! It’s fresh, aromatic, and has a wonderful balance of spicy, tangy, and savory notes. Plus, it comes together in under 15 minutes. Seriously, what’s not to love? It’s the perfect way to elevate your South Indian breakfast or snack game.

Ingredients

Here’s what you’ll need to whip up a batch of this amazing chutney:

• 1 cup Curry leaves
• 2 Big onion, roughly chopped
• 20 Garlic cloves
• 2-3 Red chillies (adjust to your spice preference!)
• 1 Tamarind seed
• 2 pinches Turmeric powder
• 1 tbsp Cooking oil (I’ll talk about oil choices later!)
• Salt and water, as needed
• 1 tsp Mustard seeds
• 1 tsp Urad dal (split black lentils)

Ingredient Notes

Let’s chat about a few key ingredients to make sure your chutney turns out just right:

• Curry Leaves: Freshness is key here! The aroma and flavor really come from using fresh curry leaves. If you can grow your own, even better!
• Tamarind: Tamarind adds that lovely tang. Some regions in South India use a small piece of dried tamarind, while others prefer tamarind paste. A seed is a good starting point, but feel free to adjust to your taste.
• Oil: Traditionally, sesame oil is used for tempering, giving it a beautiful nutty flavor. However, if you’re not a fan of sesame oil, vegetable oil works perfectly fine too. I sometimes use a mix of both!
• Red Chillies: I like to use a mix of dried red chillies for depth of flavour. Adjust the quantity depending on how spicy you like things.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give those curry leaves a good wash and set them aside to dry.
2. Heat the cooking oil in a pan over medium heat. Add the chopped onions, garlic, and red chillies. Sauté until the onions turn translucent – about 5-7 minutes.
3. Now, add the curry leaves, turmeric powder, salt, and tamarind seed. Continue to sauté until the curry leaves wilt and release their amazing aroma. This usually takes another 2-3 minutes.
4. Remove the pan from the heat and let the mixture cool down completely. This is important!
5. Once cooled, transfer the mixture to a blender or grinder. Add a little water as needed to help create a smooth paste. Grind until it’s nice and smooth.
6. In a small pan, heat about 1 teaspoon of oil. Add the mustard seeds and urad dal. Let them splutter and turn golden brown.
7. Pour this tempering (tadka) over the chutney and mix well. This step adds a wonderful smoky flavour and aroma.

Expert Tips

• Don’t skip the tempering! It really elevates the chutney.
• Adjust the amount of red chillies to control the spice level.
• For a smoother chutney, grind for a longer time and add more water gradually.
• Taste and adjust the salt and tamarind as needed. Everyone’s palate is different!

Variations

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

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your oil if you’re being super strict.
• Spice Level Adjustment: For a milder chutney, remove the seeds from the red chillies or use fewer chillies. For extra heat, add a pinch of cayenne pepper.
• Storage for Longer Shelf Life: Adding a tablespoon of lemon juice can help preserve the chutney for a few extra days in the fridge.
• Festival Adaptations: This chutney is often made during Makar Sankranti and Pongal in South India. Some families add a touch of grated coconut for a festive twist. My aunt always does!

Serving Suggestions

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

• With hot idli and dosa – a classic pairing!
• As a dip for vada or pakora.
• Spread on sandwiches or wraps for a flavourful kick.
• Even with rice and a dollop of ghee!

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. The colour might darken slightly, but the flavour will still be fantastic.

FAQs

Let’s answer some common questions:

What is the best way to store leftover chutney?

Store it in an airtight container in the fridge. Adding a little lemon juice can help it stay fresh longer.

Can I make this chutney in advance?

Yes, you can! It actually tastes even better after the flavours have had a chance to meld together.

What if I don’t have fresh curry leaves?

While fresh is best, you can use dried curry leaves in a pinch. However, the flavour won’t be as vibrant.

Can I use lemon juice instead of tamarind?

Yes, you can substitute about 1-2 tablespoons of lemon juice for the tamarind seed. It will give a slightly different flavour profile, but still delicious.

What is the significance of the tempering (tadka) in this chutney?

The tempering adds a wonderful smoky flavour and aroma, and it also helps to enhance the overall taste of the chutney. It’s a crucial step in South Indian cooking!

Enjoy making this delicious Curry Leaf Chutney! I hope it becomes a favourite in your home too. Let me know in the comments how it turns out for you!