Authentic Curry Leaf Chutney Recipe – Coconut & Sesame Twist

Last Updated on 2 months by Neha Deshmukh

Authentic Curry Leaf Chutney Recipe – Coconut & Sesame Twist

Introduction

Oh, curry leaf chutney! It’s one of those things that just feels like home, doesn’t it? I remember my grandmother always having a jar of this in the fridge, and honestly, it’s the first thing I learned to make when I started exploring Indian cuisine. It’s so versatile – perfect with idli, dosa, rice, or even just spread on a slice of bread. This version takes the classic and gives it a lovely twist with coconut and sesame seeds. You’ll absolutely love it!

Why You’ll Love This Recipe

This chutney is a flavour bomb! It’s got the fragrant curry leaves, the sweetness of coconut, the nutty crunch of sesame, and a lovely spicy kick. It’s surprisingly easy to make, and the aroma while roasting the ingredients is just heavenly. Plus, it keeps well, so you can enjoy it for days.

Ingredients

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

• 1.5 cups Curry Leaves (Kadhipatta)
• 1 cup Grated Dried Coconut (Khobra)
• 0.75 cup Sesame seeds (White/Black/Khurasni Til)
• 0.25 cup Garlic cloves
• 1.5 teaspoon Red chilly powder
• 1 teaspoon Jaggery (crushed)
• 1 teaspoon Tamarind (dry pulp) or Mango Powder
• 0.5 teaspoon Oil
• Salt to taste

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Curry Leaves (Kadhipatta): Varieties & Freshness

There are different types of curry leaves, but any variety will work beautifully. Just make sure they’re fresh and vibrant green. Avoid leaves that are wilted or have brown spots.

Dried Coconut (Khobra): Regional Preferences & Quality

I prefer using freshly grated dried coconut for this recipe. It has a much richer flavour than pre-shredded. In South India, you’ll find different grades of dried coconut – choose one that’s pale and fragrant.

Sesame Seeds (Til): White vs. Black vs. Khurasni – Flavor Profiles

This is where you can get creative! White sesame seeds are milder, black sesame seeds have a slightly more intense flavour, and khurasni til (black cumin) adds a smoky note. I often use a mix of white and black for a balanced flavour.

Garlic: Using Fresh vs. Pre-Made Paste

Fresh garlic is always best! It gives the chutney a lovely pungent flavour. But if you’re short on time, pre-made garlic paste will work in a pinch.

Tamarind vs. Mango Powder: Understanding the Tang

Both tamarind and mango powder add a lovely tang to the chutney. I usually use mango powder (amchur) as it’s easier to find, but tamarind gives a slightly more complex flavour. If using tamarind, soak a small piece in warm water and extract the pulp.

Oil: Choosing the Right Oil for Roasting

Any neutral-flavored oil like sunflower or vegetable oil works well for roasting. You don’t need a lot – just enough to prevent the leaves and seeds from sticking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, clean and dry your curry leaves really well. This is important to get that perfect crispness when roasting. Heat the oil in a pan on low flame. Add the curry leaves and roast, stirring constantly, until they turn super crisp. Be careful not to burn them!
2. Once the leaves are crisp, remove them from the pan and let them cool completely. Then, grind them into a fine powder using a mixer.
3. Now, let’s roast the coconut and sesame seeds separately. Dry roast the grated coconut until it turns golden brown and fragrant. Then, roast the sesame seeds until they crackle and pop. Again, cool both completely before grinding.
4. Grind the roasted coconut coarsely. Pulse-grind the sesame seeds – you don’t want to release too much oil.
5. Crush the garlic into a smooth paste. You can use a mortar and pestle for a more traditional approach, or a mixer if you prefer.
6. In a bowl, combine the garlic paste with salt, red chili powder, and jaggery. Add the tamarind or mango powder.
7. Now, add all the powdered ingredients – the curry leaves, coconut, and sesame seeds – to the garlic-spice mixture.
8. Pulse blend everything in the mixer for 1-2 minutes until you achieve a uniform texture. Don’t over-blend, or it will become too pasty.

Expert Tips

• Roasting is key! Don’t rush this step. It really brings out the flavours of the ingredients.
• Cooling the ingredients completely before grinding prevents them from clumping.
• Pulse the mixer instead of running it continuously for better texture control.

Variations

• My friend Priya adds a small piece of ginger to the chutney for an extra zing. It’s delicious!
• For a nuttier flavour, add a tablespoon of roasted peanuts.
• My mom always makes a slightly sweeter version by adding a little more jaggery.

Vegan Adaptation

This recipe is naturally vegan! No modifications needed.

Gluten-Free Confirmation

Yes, this chutney is completely gluten-free.

Spice Level Adjustment

Adjust the amount of red chili powder to your liking. Start with less and add more if you prefer a spicier chutney.

Festival Adaptations (e.g., Onam, Diwali)

This chutney is a staple during festivals like Onam and Diwali in many South Indian households. It’s often served as part of a traditional sadya (feast).

Serving Suggestions

This chutney is incredibly versatile! Here are a few ideas:

• With idli and dosa
• As a spread on sandwiches
• Mixed with rice
• As a dip for vegetable sticks
• With uttapam

Storage Instructions

Store the chutney in an airtight container in the refrigerator. It will stay fresh for up to a week.

FAQs

What is the shelf life of homemade curry leaf chutney?

It will last for about a week in the refrigerator in an airtight container.

Can I make this chutney in advance?

Absolutely! It actually tastes better after a day or two, as the flavours meld together.

Can I use fresh coconut instead of dried coconut?

You can, but the flavour will be different. Fresh coconut will give a lighter, more delicate flavour.

What can I serve with this chutney besides rice and bread?

So many things! Try it with pakoras, vada, or even as a topping for your favourite chaat.

How do I adjust the chutney’s consistency?

If it’s too thick, add a tablespoon or two of water. If it’s too thin, add a little more grated coconut.

Is there a way to make this chutney without using tamarind/mango powder?

You can omit it, but the chutney will lack that signature tang. A squeeze of lemon juice can be a substitute, but it won’t be quite the same.