Authentic Curry Leaf Chutney Recipe – Coconut & Dal Blend

Last Updated on 2 months by Neha Deshmukh

Authentic Curry Leaf Chutney Recipe – Coconut & Dal Blend

Hey everyone! If you’re anything like me, you absolutely love a good chutney with your South Indian breakfast. And honestly, this Curry Leaf Chutney? It’s a game-changer. I first made this when I was trying to recreate the flavors of my favorite restaurant’s sambar, and it quickly became a staple in my kitchen. It’s so fresh, flavorful, and surprisingly easy to whip up. Let’s get into it!

Why You’ll Love This Recipe

This isn’t just any chutney. It’s a vibrant blend of fresh curry leaves, creamy coconut, and the nutty goodness of roasted chana dal. It’s got a lovely balance of flavors – a little spicy, a little tangy, and a whole lot of delicious. Plus, it comes together in under 10 minutes! Seriously, what’s not to love? It’s perfect for adding a burst of flavor to your idli, dosa, or even as a spread in your sandwiches.

Ingredients

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

• 1 cup curry leaves
• 1 teaspoon urad dal (split black lentils)
• 1 teaspoon mustard seeds
• 0.5 teaspoon cumin seeds
• 0.5 inch ginger, roughly chopped
• 1-2 green chilies (adjust to your spice preference)
• 0.5 cup grated coconut (about 80g)
• 1 tablespoon roasted chana dal (split chickpeas)
• 0.5 teaspoon asafoetida (hing)
• 2 tablespoons oil

Ingredient Notes

Let’s talk ingredients for a sec, because a few things really make a difference here:

• Curry Leaves: Freshness is key. You want bright green, fragrant leaves. Avoid any that are wilted or brown. They’re the star of the show, so don’t skimp!
• Coconut: I prefer using fresh grated coconut for the best flavor and texture. But if you can’t find it, unsweetened desiccated coconut works well too – just use about 1/2 cup (40g).
• Roasted Chana Dal: This adds a lovely nutty flavor and helps with the chutney’s consistency. Roasting the chana dal beforehand is important; it brings out its flavor and makes it easier to grind. You can find it pre-roasted in most Indian grocery stores, or easily roast it yourself in a dry pan for a few minutes.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give those curry leaves a really good rinse. You want to make sure you’ve gotten rid of any dirt or little critters. Pat them dry with a kitchen towel – we don’t want any splattering oil!
2. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds and urad dal. Listen for the mustard seeds to start popping – that’s when you know they’re ready! Sauté until the dal turns golden brown.
3. Now, toss in the cumin seeds, chopped ginger, and green chilies. Give it a good mix and sauté for another 30 seconds until fragrant.
4. Add the curry leaves and sauté on low heat. This is where patience comes in! We want the curry leaves to get nice and crisp, but we don’t want them to burn. It should take about 3-5 minutes.
5. Take the pan off the heat and let the mixture cool completely. This is important – you don’t want to melt your blender!
6. Once cooled, transfer the mixture to a blender along with the grated coconut, roasted chana dal, and salt.
7. Add water gradually, a tablespoon at a time, and blend until you reach your desired consistency. Some people like it smooth, others prefer it a little chunky – it’s up to you!
8. And that’s it! Your delicious Curry Leaf Chutney is ready to serve.

Expert Tips

• Don’t overcrowd the pan when sautéing the curry leaves. Work in batches if necessary to ensure they get crispy.
• Adjust the amount of green chilies to control the spice level.
• For a smoother chutney, soak the roasted chana dal in warm water for 10-15 minutes before grinding.

Variations

• Spice Level Adjustments: If you like it extra spicy, add another green chili or a pinch of red chili powder.
• Regional Variations: In Tamil Nadu, they often add a small piece of tamarind for a tangy flavor. Karnataka style chutney sometimes includes a few peppercorns.
• Using Different Types of Dal: While urad dal is traditional, you can experiment with toor dal (split pigeon peas) for a slightly different flavor. My friend, Priya, swears by using a mix of both!

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 spread for sandwiches or wraps.
• As a side dish with uttapam or vada.
• Even with rice and a drizzle of ghee!

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. The color might darken slightly, but it will still taste delicious.

FAQs

• What is the best way to store leftover chutney? Store it in an airtight container in the fridge. A little bit of water on top is fine, just give it a good stir before serving.
• Can I make this chutney in advance? Absolutely! It actually tastes even better after the flavors have had a chance to meld together.
• What can I substitute for asafoetida? If you don’t have asafoetida, you can skip it, but it does add a unique flavor. A tiny pinch of garlic powder can be a very subtle substitute.
• What is the purpose of roasting the chana dal? Roasting the chana dal enhances its nutty flavor and makes it easier to grind into a smooth paste.
• Can I use frozen curry leaves? While fresh is best, frozen curry leaves can work in a pinch. Just make sure to thaw them completely and pat them dry before using.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!