Authentic Curry Leaf Chutney Recipe – Tamarind & Chilli Delight

Last Updated on 4 months by Neha Deshmukh

Authentic Curry Leaf Chutney Recipe – Tamarind & Chilli Delight

Hey everyone! If you’re anything like me, you adore a good chutney. It’s that little something extra that can transform a simple meal into something truly special. And today, I’m sharing one of my absolute favorites – a vibrant, flavourful Curry Leaf Chutney. I first made this when I was craving the tastes of home, and it instantly transported me back to my grandmother’s kitchen. It’s a recipe I’ve tweaked and perfected over the years, and I can’t wait to share it with you!

Why You’ll Love This Recipe

This isn’t just any chutney; it’s a burst of South Indian flavours in every bite! The combination of fragrant curry leaves, tangy tamarind, a hint of sweetness from jaggery, and a spicy kick from red chillies is simply irresistible. It’s surprisingly easy to make, comes together in under 20 minutes, and is incredibly versatile. Trust me, once you try this, you’ll be making it again and again!

Ingredients

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

• 1 cup Curry leaves (tightly packed)
• 1 tablespoon Tamarind
• 12 Red chillies (adjust to your spice preference!)
• 1 tablespoon Urad dal (split black lentils)
• 0.5 teaspoon Jaggery
• 0.125 teaspoon Asafoetida (hing)
• 2 teaspoon Oil
• Salt to taste
• 0.25 cup Mint & coriander leaves (loosely packed)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Curry Leaves: Fresh curry leaves are essential. They’re the star of the show, so don’t skimp! Look for vibrant green leaves that smell wonderfully aromatic.
• Tamarind: Tamarind comes in different forms – pulp, paste, or blocks. I prefer using the pulp as it gives a lovely texture. If using a block, soak it in warm water for about 20 minutes and extract the pulp before using. The tanginess can vary, so adjust to your liking.
• Jaggery: Jaggery adds a beautiful, unrefined sweetness. You can use dark or light jaggery – dark jaggery has a more molasses-like flavour. If you can’t find jaggery, brown sugar is a decent substitute, but it won’t have the same depth of flavour.
• Asafoetida (Hing): Don’t be scared off by the smell! Asafoetida has a pungent aroma in its raw form, but it mellows out beautifully when cooked and adds a unique savoury flavour. It also aids digestion – a little bonus!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, gather all your ingredients. It makes the whole process so much smoother.
2. Heat the oil in a pan over medium heat. Add the asafoetida, red chillies, and urad dal.
3. Roast the dal until it turns golden brown and fragrant – this usually takes about 2-3 minutes. Keep an eye on it, as it can burn quickly!
4. Switch off the heat. Now, add the curry leaves, mint, coriander, and tamarind to the pan.
5. Gently sauté everything using the residual heat of the pan for about a minute. This helps release the flavours.
6. Let the roasted ingredients cool completely. This is important for getting the right chutney consistency.
7. Transfer everything to a blender. Add salt, jaggery, and about ½ cup of water.
8. Grind to a coarse consistency. Add more water, a tablespoon at a time, if needed to reach your desired texture. I like mine slightly chunky!

Expert Tips

• Don’t over-blend the chutney. A slightly coarse texture is traditional and adds to the flavour.
• Taste and adjust the seasoning as you go. Everyone’s palate is different!
• Roasting the spices is key to unlocking their full flavour potential. Don’t skip this step!

Variations

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

• Spice Level: For a milder chutney, reduce the number of red chillies. For a fiery kick, add a few extra! My friend, Priya, loves to add a ghost pepper for a real challenge.
• Festival Adaptations: This chutney is a staple during Ganesh Chaturthi and Diwali in many South Indian households. It’s often served as part of the festive spread.
• Regional Variations:
  • Maharashtra: Some Maharashtrian versions include a touch of coconut.
  • Karnataka: In Karnataka, you might find this chutney tempered with mustard seeds and more red chillies.
  • Tamil Nadu: Tamil Nadu variations often use a slightly sweeter jaggery.

Serving Suggestions

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

• With idli and dosa – a classic combination!
• As a side with uttapam or vada.
• Spread on sandwiches or wraps for a flavourful twist.
• Even as a dip for vegetable sticks or samosas.

Storage Instructions

Leftover chutney? No problem! Store it in an airtight container in the refrigerator for up to 3-4 days. The flavour might intensify slightly over time.

FAQs

Let’s answer some common questions:

1. What is the best way to store homemade chutney?

An airtight container in the refrigerator is best. Make sure the chutney is completely cooled before storing.

2. Can I use dried curry leaves if fresh ones aren’t available?

While fresh curry leaves are ideal, you can use dried ones in a pinch. Use about 1/3 the amount of dried leaves as you would fresh. The flavour won’t be quite as vibrant, though.

3. What is asafoetida (hing) and can I substitute it?

Asafoetida is a resin with a pungent flavour that adds a unique savoury note. If you can’t find it, you can omit it, but it does contribute to the authentic flavour.

4. How can I adjust the chutney’s consistency?

Add more water, a tablespoon at a time, while blending until you reach your desired consistency.

5. Can this chutney be frozen for longer storage?

Yes, you can freeze it! Store it in an airtight freezer-safe container for up to a month.

6. What are some traditional accompaniments for curry leaf chutney?

Idli, dosa, vada, uttapam, and even rice are all wonderful accompaniments.

Enjoy making this delicious chutney! I hope it brings a little bit of South Indian sunshine to your kitchen. Let me know how it turns out in the comments below!