Curry Leaf Chutney Recipe – Authentic South Indian Side Dish

Last Updated on 2 months by Neha Deshmukh

Curry Leaf Chutney Recipe – Authentic South Indian Side Dish

Hey everyone! If you’ve ever enjoyed a South Indian breakfast spread, chances are you’ve had a vibrant, flavorful chutney alongside your idli or dosa. Today, I’m sharing my go-to recipe for Curry Leaf Chutney – it’s seriously addictive and surprisingly easy to make. I first made this when I was trying to recreate the flavors of a restaurant I loved, and honestly, I think I’ve come pretty close! It’s become a staple in my kitchen, and I know it will be in yours too.

Why You’ll Love This Recipe

This Curry Leaf Chutney isn’t just a condiment; it’s a burst of South Indian sunshine in every bite! It’s wonderfully aromatic, has a lovely balance of spicy, tangy, and savory flavors, and comes together in under 15 minutes. Plus, it’s incredibly versatile – perfect with breakfast, snacks, or even as a side with your lunch or dinner.

Ingredients

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

• 1 cup tightly packed curry leaves
• 2 tsp oil (I prefer groundnut oil, but any neutral oil works)
• 2 red chillies (adjust to your spice preference!)
• 1 tbsp urad dal (split black lentils)
• 1 pinch hing (asafoetida)
• 2 tbsp grated coconut
• 1/4 tsp tamarind paste
• Salt as needed
• 1 tsp oil (for seasoning)
• 3/4 tsp mustard seeds

Ingredient Notes

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

• Curry Leaves: Freshness is key here. Look for vibrant green, fragrant leaves. They’re the star of the show, so don’t skimp!
• Oil: In South Indian cooking, we often use groundnut oil for its flavor and high smoke point. Coconut oil is also fantastic, lending a subtle sweetness.
• Tamarind Paste: Tamarind paste can vary in tartness. Start with 1/4 tsp and adjust to your liking. You can find it at most Indian grocery stores, or even make your own!
• Hing (Asafoetida): This might seem like an odd ingredient, but it adds a wonderful savory depth. It has a pungent smell in its raw form, but mellows out beautifully when cooked. If you can’t find it, you can omit it, but it really does add something special.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and dry those curry leaves really well. We don’t want any soggy chutney! A kitchen towel works perfectly.
2. Heat 2 tsp of oil in a pan over medium heat. Add the urad dal, red chillies, and hing. Sauté until the dal turns a lovely golden brown – this usually takes a few minutes. Keep an eye on it, as it can burn quickly.
3. Now, add the curry leaves and sauté on low heat for 2-3 minutes. You’ll know they’re ready when they become fragrant and slightly crispy.
4. Mix in the tamarind paste, grated coconut, and salt. Sauté for just about 30 seconds, then remove the pan from the heat and let it cool down.
5. Once cooled, transfer the mixture to a blender or food processor. Grind into a smooth paste, adding minimal water – just enough to help it blend. You want a semi-thick consistency.
6. For the final touch, heat 1 tsp of oil in a small pan. Add the mustard seeds and let them splutter. Pour this sizzling seasoning over the chutney and give it a good mix.

Expert Tips

• Don’t overcrowd the pan when sautéing the spices and curry leaves. Work in batches if needed.
• Adjust the amount of red chillies to control the spice level.
• For a smoother chutney, soak the urad dal in water for 30 minutes before sautéing.

Variations

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

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your tamarind paste doesn’t contain any hidden ingredients.
• Spice Level Adjustment: My family loves a good kick, so I usually use 2 red chillies. For a milder chutney, use just one, or even remove the seeds.
• Regional Variations: In Tamil Nadu, you might find this chutney with a touch of jaggery for sweetness. Karnataka-style chutney often includes a few peppercorns for extra flavor.
• Festival Adaptations: This chutney is a must-have during Makar Sankranti/Pongal! It’s the perfect accompaniment to the festive dishes.

Serving Suggestions

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

• With idli and dosa (of course!)
• As a dip for vada or pakora
• Spread on sandwiches or wraps
• Served alongside appam

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 the flavor will still be amazing.

FAQs

Let’s answer some common questions:

• What is the best way to store leftover curry leaf chutney? Store it in an airtight container in the fridge. A thin layer of oil on top can help preserve it.
• Can I make this chutney ahead of time? Yes, you can! It actually tastes even better after the flavors have had a chance to meld.
• What is hing/asafoetida and can I substitute it? Hing is a resin with a pungent smell that adds a savory flavor. If you can’t find it, you can omit it, or try a tiny pinch of garlic powder as a substitute.
• What is the best type of coconut to use – fresh or dried? Freshly grated coconut is ideal, but unsweetened desiccated coconut works well too.
• Can I adjust the consistency of the chutney? Absolutely! Add more water for a thinner chutney, or more coconut for a thicker one.
• What are some other dishes this chutney pairs well with besides idli and dosa? Try it with uttapam, pongal, or even rice!

Enjoy making this delicious Curry Leaf Chutney! I hope it brings a little bit of South Indian flavor to your kitchen. Let me know in the comments how it turns out for you!