Authentic Curry Leaf Chutney Recipe – Peanuts & Sesame Seeds

Last Updated on 2 months by Neha Deshmukh

Authentic Curry Leaf Chutney Recipe – Peanuts & Sesame Seeds

Hey everyone! If you’re anything like me, you absolutely adore a good chutney with your meals. And this Curry Leaf Chutney? It’s a game-changer. Seriously, it’s one of those recipes I keep coming back to – it’s so flavorful, versatile, and honestly, just makes everything taste better. I first made this when I was trying to recreate the amazing chutney my aunt makes, and after a few tries, I think I finally nailed it! Let’s get into it, shall we?

Why You’ll Love This Recipe

This isn’t just any chutney. It’s a vibrant, aromatic blend of fresh curry leaves, crunchy peanuts, and toasted sesame seeds. It’s got a lovely balance of savory, tangy, and slightly spicy flavors. Plus, it’s super easy to make – ready in under 30 minutes! It’s perfect as a side with idli, dosa, vada, or even spread on sandwiches. Trust me, once you try this, you’ll be hooked.

Ingredients

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

• 2 cups fresh curry leaves
• 1/2 cup peanuts
• 1/4 cup dry coconut
• 2 tbsp sesame seeds
• 1 tsp cumin seeds
• 1 tsp dry mango powder (amchur)
• 4-5 garlic cloves
• 4-5 dried red chilies
• 1/4 tsp asafoetida (hing)
• 1 tbsp oil

Ingredient Notes

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

• Fresh Curry Leaves: Seriously, use fresh! They’re the star of the show. You can usually find them at Indian grocery stores, and sometimes even well-stocked supermarkets. The aroma is just unbeatable.
• Chili Power: The number of dried red chilies you use depends on your spice preference. Some regions in India use Byadagi chilies for color and mild heat, while others prefer hotter varieties. Feel free to adjust!
• Asafoetida (Hing): Don’t skip this! It adds a unique savory depth. A little goes a long way, and it’s fantastic for digestion too.
• Dry Coconut vs. Fresh: Traditionally, dry coconut is used. It gives a nice texture and subtle sweetness. If you really want to use fresh, you can, but reduce the quantity to about 1/4 cup and lightly sauté it before adding to the grinder.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, wash the curry leaves really well. You want to get rid of any dirt or grit. Pat them completely dry – moisture is the enemy of crispness!
2. Heat the oil in a pan over low heat. Add the peanuts and roast them until they’re golden brown and fragrant. Set them aside.
3. In the same pan, add the sesame seeds, cumin seeds, and dried red chilies. Roast until fragrant – this usually takes just a minute or two. Be careful not to burn them! Transfer this mixture to a plate to cool.
4. Now, add the curry leaves to the pan and fry them on low heat until they turn nice and crisp. This takes about 2-3 minutes. Again, watch them closely! Once everything is cooled, it’s grinding time.
5. Add the roasted peanuts, sesame-cumin-chili mixture, curry leaves, garlic cloves, dry coconut, asafoetida, and amchur to a grinder or blender. Grind everything into a coarse powder. You don’t want it to be completely smooth – a little texture is good!
6. Finally, transfer your amazing curry leaf chutney to an airtight container.

Expert Tips

• Crispness is Key: Make sure all the ingredients are completely dry before grinding. This is the secret to a chutney that stays crisp for longer.
• Cooling is Crucial: Let everything cool down before grinding. Heat can make the chutney oily.
• Taste as You Go: Don’t be afraid to taste and adjust the seasoning as you grind. Add more amchur for tanginess, or more chilies for heat.

Variations

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

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment: For a milder chutney, remove the seeds from the red chilies before roasting. For a spicier kick, add a few extra chilies or a pinch of cayenne pepper. My friend, Priya, loves to add a ghost pepper for a real fiery experience!
• Storage for Longer Shelf Life: To extend the shelf life, you can lightly roast the ingredients for a bit longer.
• South Indian vs. Maharashtrian Style: South Indian versions often include a small piece of tamarind for extra tang. Maharashtrian versions sometimes add a touch of jaggery for sweetness.

Serving Suggestions

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

• With idli and dosa – a classic pairing!
• As a side with vada or pakora.
• Spread on sandwiches or wraps.
• Mixed with yogurt for a delicious dip.
• Even with plain rice and a drizzle of ghee!

Storage Instructions

Store the chutney in an airtight container in the fridge for up to 4 weeks. It might lose a little of its crispness over time, but the flavor will still be amazing.

FAQs

Let’s answer some common questions:

Q: What is the best way to ensure the chutney stays crisp?

A: Make sure all ingredients are completely dry before grinding, and store in an airtight container.

Q: Can I use coconut oil instead of regular oil?

A: You can! Coconut oil will add a subtle coconut flavor, which some people love.

Q: What can I substitute for amchur (dry mango powder)?

A: You can use lemon juice or tamarind paste, but the flavor won’t be exactly the same. Start with about 1 tablespoon of lemon juice or tamarind paste.

Q: How do I adjust the spice level of this chutney?

A: Remove the seeds from the chilies for milder heat, or add more chilies for a spicier kick.

Q: Can this chutney be frozen? If so, for how long?

A: Yes, you can freeze it! Store it in an airtight container for up to 2-3 months. The texture might change slightly after thawing, but it will still taste great.

Enjoy making (and eating!) this fantastic curry leaf chutney. Let me know how it turns out for you in the comments below!