- 1 cup curry leaves—rinsed and pat-dried.
- 1 tsp urad dal
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds
- ½ tsp ginger
- 1 green chili--chopped
- 1/2 cup grated coconut
- 1 tbsp chanadal--roasted
- 1 tsp asafetida
- 2 tbsp oil
- salt to taste
Almost everyone has a favorite chutney. Some people even have several favorites; there’s always room for more chutney. This curry leaves chutney recipe will make a wonderful addition to your chutney repertoire. The curry leaves grant a distinct aroma and flavor to the chutney that will remind you of South Indian cooking. It can be applied to almost any dish, so take it with you wherever you go by packing it in your Vaya Tyffyn lunchbox.
The main ingredient in this chutney, the curry leaves, have a surprising amount of health benefits and nutrients. Curry leaves offer carbohydrate’s, energy, fiber, calcium, iron, copper, and magnesium. The carbazole alkaloids present in curry leaves can help treat diarrhea and provide gastrointestinal protection. The leaves also help reduce LDL or “bad” cholesterol levels, they can act as a cancer preventative, especially leukemia and prostate cancer. Curry leaves also are thought to be able to treat hair loss and improve health growth.
How to make Curry Leaves Chutney
The word "curry" originates from the Tamil word "kari" which means sauce.