Curry leaves, those aromatic, fragrant jewels of Indian cuisine, are more than just a garnish. Packed with vitamins, antioxidants, and medicinal properties, they offer a wealth of health benefits, from potentially aiding blood pressure and diabetes management to promoting healthy hair growth. This vibrant green leaf is the star ingredient in our delicious and surprisingly simple Curry Leaf Chutney. Its unique flavor profile, a blend of pungent and slightly bitter notes balanced by a hint of sweetness, makes it a perfect accompaniment to various dishes, from dosas and idlis to parathas and even grilled meats.
This chutney isn’t just a tasty addition to your meals; it’s a potent powerhouse of nutrients you can easily incorporate into your daily diet. Ready to unlock the secrets of this flavorful and healthful recipe? Let's dive into the step-by-step instructions to create your own batch of this incredibly versatile Curry Leaf Chutney.
Tools Needed
- Cotton cloth
- Pan
- Mixer jar
- Coconut grater (optional)
Ingredients
- Curry leaves: a lot
- Roasted peanuts: half a bowl
- White sesame seeds: two teaspoons
- Garlic cloves: 8-10
- Red chilies: three
- Oil: minimum amount
- Salt: half a teaspoon (or to taste)
- Cumin seeds: one spoon
Step-by-Step Instructions
Step 1. Preparing the Ingredients
- Wash curry leaves thoroughly to remove dust and dirt. Spread them on a cotton cloth to dry for about half an hour.
- Heat one spoon of oil in a pan. Add the dried curry leaves and roast them well on low flame, pressing with a spoon to ensure even frying until lightly browned.
- Spread the roasted curry leaves on a plate to cool down.
- Roast peanuts, sesame seeds, and red chilies separately in a pan with minimal oil until fragrant. Set aside to cool.
- Crush garlic cloves to a coarse paste. Grate coconut if desired.
- Once the roasted ingredients have cooled, grind the peanuts, sesame seeds, and red chilies into a coarse powder using pulse mode on a mixer.
- Grind the cooled curry leaves into a coarse powder using pulse mode.
Step 2. Creating the Flavor Base
- Heat oil in the pan, add cumin seeds, and sauté until they crackle. Add the crushed garlic and fry until brown and crisp.
Step 3. Combining and Seasoning
- Add the roasted curry leaf powder and the peanut/sesame/chili powder to the pan. Mix well.
- Add salt to taste and mix thoroughly. Once cooled, store in an airtight container.
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- Use minimal oil when roasting to prevent a sticky chutney.
- Do not grind the ingredients while they are hot; allow them to cool completely for better powder consistency.
- A coarse powder gives better flavor to dry chutneys.
Nutrition
- Calories: approximately 400-500
- Fat: 30-40g
- Carbs: 20-30g
- Protein: 10-15g
FAQs
1. Is curry leaf chutney really good for blood pressure and diabetes?
While not a cure, curry leaves contain compounds that may help regulate blood sugar and blood pressure. This chutney is a healthy addition to a balanced diet for managing these conditions, but consult your doctor for personalized advice.
2. How long can I store the curry leaf chutney?
Store it in an airtight container in the refrigerator for up to a week. For longer storage, you can freeze it for up to 3 months.
3. Can I adjust the spice level in the recipe?
Absolutely! Feel free to adjust the amount of green chilies to your preferred level of spiciness. If you prefer a milder chutney, you can omit them altogether.
This simple yet flavorful Curry Leaf Chutney is more than just a delicious condiment; it's a healthy addition to your diet, potentially offering numerous health benefits. Enjoy its vibrant taste and reap the rewards of its nutritional goodness. So, try this recipe today and experience the magic of curry leaves!