This Healthy Curry Patta Chutney is a simple and tasty way to use up extra curry leaves and add flavor to your meals.
If you’ve ever bought curry leaves and found yourself wondering how to use up the extra before they get spoiled, you’re not alone!
This Curry Patta Chutney is the perfect solution to that problem. It’s a quick and easy dry chutney that not only helps you make the most of those extra curry leaves but also adds a burst of flavor to your everyday meals.
Whether you’re pairing it with idlis, dosas, or even a bowl of ghee rice, this chutney is a game-changer. Plus, it’s packed with nutrients, making it a healthy addition to your kitchen staples. (step-by-step-video)
About Curry Patta Chutney:
Whenever I buy curry leaves online, they always send way too much of it! Even though I try to store them properly, I just can’t finish them all in time, and after a while, they start to go bad.
I don’t like wasting food, and this kept happening every time I bought curry leaves. That’s when I started thinking about how to make better use of them.
Being married into a South Indian family, idlis and dosas are a regular part of our meals.
But making coconut chutney or sambar every single time isn’t always possible, especially when you’re short on time or just want something quick. One thing I do regularly is make a batch of gun powder chutney (a dry chutney that’s perfect with idlis and dosas).
So, I thought, why not add curry leaves to the gunpowder and make a chutney out of it? I tweaked a few ingredients here and there, and that’s how this Curry Patta Chutney recipe was born.
Another reason I love this chutney is that I love ghee chawal with a pinch of salt—it’s my go-to comfort food when I want something simple and quick.
Now, with a batch of this chutney always in the fridge, I add a spoonful to my ghee chawal, and trust me, it’s just heavenly! The rich flavor of the curry leaves, mixed with the ghee and rice, makes it an absolute treat. You’ve got to try it, and I’m sure you’ll be thanking me later!
This recipe also solves the problem of wasting curry leaves. Instead of tossing them aside after using them in a tadka, you get to consume them and enjoy all their health benefits fully.
Curry leaves are great for digestion and are packed with nutrients like iron and calcium. By making this curry leaves chutney powder, you’re not just saving food—you’re adding a nutritious element to your meals.
Total Time to make this Curry Leaves Chutney:
The total time you will need for this Curry Patta Chutney is 20-25 minutes, which includes roasting and grinding ingredients.
Prep Time: 10 minutes (for washing and drying the curry leaves, peeling the garlic, and measuring out the ingredients).
Cooking Time: 10-15 minutes (for roasting the ingredients and letting them cool before grinding).
So, in total, the Prep and Cooking Time should be around 20-25 minutes.
Serving Suggestion:
With Idli or Dosa: This chutney goes well as a side for idli and dosa, giving your meal a flavorful twist.
With Rice: Add a spoonful of chutney to ghee rice, and enjoy a simple yet flavorful dish.
In Wraps and Sandwiches: Spread the chutney in wraps or sandwiches for a quick lunch or snack.
As a Side: Serve it with parathas poori or chapatis for a delicious and tangy accompaniment.
With Sambar: Also you can add some with your sambar while having sambar chawal it tastes awesome.
Storage Suggestion:
Store the chutney in an airtight container and keep it in the fridge. It will stay fresh for up to 3-4 weeks.
Always use a clean, dry spoon to scoop out the chutney to avoid it from getting spoilt.
Pro Tips for Kadi Patta Chutney:
Dry the Curry Leaves Thoroughly: Ensure your curry leaves are completely dry before making the chutney. This helps them fry well and maintain their flavor.
Adjust the Spice Level: You can add or reduce the number of red chilies depending on how spicy you like it.
Fry on Low Heat: When frying the curry leaves and spices, use low heat to avoid burning them. This brings out the best flavors.
Don’t Skip on the Aamchur powder: The aamchur powder balances the spice and gives the chutney a tangy kick, so don’t leave it out.
Why You Should Make this Kadi Patta Chutney:
No Wastage: A great way to use up extra curry leaves and avoid wastage.
Nutritious: Packed with the health benefits of curry leaves, including improved digestion and hair health.
Quick and Easy: You can make a batch in under 20 minutes, and it will last for weeks.
Versatile: Works with a variety of dishes, from Stuffed idli to Plain idli and sambhar to ghee rice.
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Basic Ingredients Used to Make this Curry Leaves Powder Recipe:
Curry Leaves: Curry leaves are the key ingredients of this chutney. They provide numerous health benefits like helping in digestion and being rich in antioxidants, iron, and calcium.
Peanuts: Peanuts add richness, and nuttiness, to the chutney. They also provide protein and healthy fats, making this chutney more filling and nutritious.
Dry Coconut: Dry coconut gives a subtle sweetness and richness to the chutney, balancing the spiciness and adding texture. It also contains healthy fats that are good for energy.
If dry coconut is unavailable, you can use fresh coconut, but it may shorten the shelf life. You can skip it if you want.
Sesame Seeds: Sesame seeds add a nutty, earthy flavor to the chutney, while also increasing its nutritional value with calcium, magnesium, and healthy fats. They also contribute to the texture of the chutney, giving a nice flavor.
Cumin Seeds: Cumin seeds give a warm, earthy flavor that adds depth to the chutney. They also help with digestion and are a staple in Indian cooking.
Dry Mango Powder: Dry mango powder (amchur) adds a tangy kick to the chutney, balancing out the rich and spicy flavors. It’s a great way to add acidity with a hint of sweetness.
You can use tamarind instead of aamchur powder, though it will slightly alter the taste and texture of the chutney.
Garlic Cloves: Garlic adds a strong, pungent flavor and spiciness that enhances the overall taste of the chutney. It also has various health benefits, including boosting immunity.
You can reduce the garlic if you prefer a milder flavor or skip it entirely.
Whole Red Chilies: Red chilies provide heat and a smoky flavor, making the chutney spicy and flavorful. You can adjust the number of chili as per taste, You can use chili powder in case whole red chili is unavailable.
Asafoetida: Asafoetida (hing) gives the chutney a savory, umami flavor and helps with digestion. It’s often used in Indian cooking to enhance the overall taste of dishes.
If you don’t have asafoetida, you can skip it, but it adds a unique flavor to the chutney.
Salt: Salt balances all the flavors and enhances the taste of the chutney. You can use rock salt or Himalayan pink salt for a different flavor, but salt is essential in any form.
Oil: Oil is used to fry the curry leaves, garlic, and other ingredients, helping to bring out their flavors and ensuring that the chutney lasts longer.
Any neutral oil like sunflower oil or groundnut oil can be used. For added flavor, you can use sesame oil or coconut oil.
Curry Patta Chutney
Ingredients
- 2 cup Curry Leaves
- 1/2 cup Peanut
- 1/4 cup Dry Coconut
- 1/4 cup Sesame Seeds
- 2 tsp Cumin Seeds
- 2 tbsp Dry Mango Powder
- 10 Garlic Cloves
- 6-7 Whole Red Chilli
- 2 pinch Asafoetida
- Salt to taste
- 2-3 tbsp Oil
Instructions
- Wash curry patta and dry completely.
- Heat 2 tbsp oil in a pan.
- Add curry leaves and cook until crisp.
- Transfer to a bowl and let it cool down.
- Now heat 2 tbsp oil in the same pan.
- Add peanuts and fry for 1 minute.
- Now add garlic and whole dry red chilli. Fry until 1 minute again.
- Now add cumin seeds, sesame seeds and fry until you get nice aroma and the garlic cloves shrink. (don’t let the color change)
- Switch off the flame.
- Now add asafoetida and coconut and mix well.
- Let the mixture cool down.
- Add to mixer to a grinder jar.
- Add aamchur powder and salt and grind to a coarse powder.
Notes
Cooking Time: 10-15 minutes (for roasting the ingredients and letting them cool before grinding). So, in total, the Prep and Cooking Time should be around 20-25 minutes.
Nutrition
Frequently Asked Questions About this Recipe:
How long can I store this chutney?
You can store it in the fridge for up to 3-4 weeks.
What if I don’t have fresh curry leaves?
Fresh curry leaves are important for the best flavor, you can use dried curry leaves however, dried curry leaves won’t give the same taste.
Can I skip the garlic in this chutney?
Yes, you can skip it if you prefer, though garlic adds a nice flavor to the chutney. But if you want no onion no garlic chutney then you can definitely skip.
Can I use fresh coconut instead of dry coconut?
Yes, you can use fresh coconut, but keep in mind that it may reduce the chutney’s shelf life. If you do, try to consume the chutney within a week and store it in the refrigerator.
How do I know when the curry leaves are properly roasted?
The curry leaves should turn crispy but not burned. They will become darker green and release a strong aroma. Be careful to roast them on low heat to avoid burning. So be patient while roasting.
Can I skip any of the ingredients if I don’t have them or have allergies?
Yes, you can adjust the recipe based on your needs. For example, if you have a peanut allergy, you can replace peanuts with cashews or roasted chickpeas, or simply skip them. The same goes for sesame seeds. However, the taste and texture may vary slightly if you omit or substitute ingredients.
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