Curry Leaf Chutney Premix: A Healthy & Tasty Indian Recipe

Updated at: 04/06/2025

Craving the vibrant, aromatic punch of fresh curry leaf chutney but short on time? This recipe for Curry Leaf Chutney Premix is your solution! Imagine the convenience of having a ready-to-use blend of flavorful ingredients, perfectly balanced to create a delicious chutney whenever the mood strikes. This premix not only saves you precious preparation time but also ensures consistent, high-quality results every single time, eliminating the guesswork of perfectly measuring and combining spices. It's a perfect way to elevate your everyday meals or impress guests with authentic Indian flavors.

This versatile premix can be whisked into a chutney in minutes, transforming mundane dishes into culinary delights. Whether you prefer a smooth and creamy texture or a coarsely ground consistency, this recipe offers flexibility to suit your personal taste. Ready to create your own batch of this flavorful time-saver? Let's dive into the simple, step-by-step process to making your own Curry Leaf Chutney Premix.

Tools Needed

  • Sieve
  • Gas stove
  • Mixing bowl
  • Grinder jar
  • Airtight container

Ingredients

  • Curry leaves
  • Peanuts: 1 cup
  • Red chili
  • Dry mango powder
  • White sesame seeds: 1 tablespoon
  • Coriander seeds
  • Cumin seeds
  • Asafoetida
  • Grated coconut: 1 tablespoon
  • Salt
  • Black salt

Step-by-Step Instructions

Step 1. Preparing the Ingredients

  • Collect fresh curry leaves from your garden or purchase them. Remove any damaged leaves and wash them thoroughly.
  • Dry the curry leaves. You can air dry them in a sieve for 2-3 days or dry roast them in a pan with a little oil. If dry roasting, ensure they're cooked through and not raw.
  • Roast peanuts in a pan over low heat with 1-2 teaspoons of oil until they're golden brown and fragrant. Stir frequently to prevent burning.
  • Add red chili to the peanuts and roast until slightly softened.
Collect fresh curry leaves from your garden or purchase them. Remove any damaged leaves and wash them thoroughly.Dry the curry leaves. You can air dry them in a sieve for 2-3 days or dry roast them in a pan with a little oil. If dry roasting, ensure they're cooked through and not raw.Roast peanuts in a pan over low heat with 1-2 teaspoons of oil until they're golden brown and fragrant. Stir frequently to prevent burning.Add red chili to the peanuts and roast until slightly softened.
Preparing the Ingredients
  • Add dry mango powder, white sesame seeds, coriander seeds, cumin seeds, and asafoetida. Roast these until fragrant.
  • Add grated coconut and roast briefly until fragrant as coconut burns easily. Add the dried curry leaves and mix well. Turn off heat once leaves are slightly warmed.
Add dry mango powder, white sesame seeds, coriander seeds, cumin seeds, and asafoetida. Roast these until fragrant. Add grated coconut and roast briefly until fragrant as coconut burns easily. Add the dried curry leaves and mix well. Turn off heat once leaves are slightly warmed.
Preparing the Ingredients

Step 2. Roasting and Combining

  • Roast peanuts in a pan over low heat with 1-2 teaspoons of oil until they're golden brown and fragrant. Stir frequently to prevent burning.
  • Add red chili to the peanuts and roast until slightly softened.
  • Add dry mango powder, white sesame seeds, coriander seeds, cumin seeds, and asafoetida. Roast these until fragrant.
  • Add grated coconut and roast briefly until fragrant as coconut burns easily. Add the dried curry leaves and mix well. Turn off heat once leaves are slightly warmed.
Roast peanuts in a pan over low heat with 1-2 teaspoons of oil until they're golden brown and fragrant. Stir frequently to prevent burning.Add red chili to the peanuts and roast until slightly softened. Add dry mango powder, white sesame seeds, coriander seeds, cumin seeds, and asafoetida. Roast these until fragrant. Add grated coconut and roast briefly until fragrant as coconut burns easily. Add the dried curry leaves and mix well. Turn off heat once leaves are slightly warmed.
Roasting and Combining

Step 3. Grinding and Seasoning

  • Add salt and allow the mixture to cool completely before grinding.
  • Grind the mixture into a coarse powder using a grinder. Add black salt to taste and grind again until well combined.
Add salt and allow the mixture to cool completely before grinding.Grind the mixture into a coarse powder using a grinder. Add black salt to taste and grind again until well combined.
Grinding and Seasoning

Step 4. Storing and Using the Chutney Premix

  • Store the chutney premix in an airtight container in the refrigerator for extended shelf life (up to a year).
  • To use, add the premix to a bowl, add water, and stir to your desired consistency.
Store the chutney premix in an airtight container in the refrigerator for extended shelf life (up to a year).To use, add the premix to a bowl, add water, and stir to your desired consistency.
Storing and Using the Chutney Premix

Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe

Tips

  • If you don't have dried curry leaves, you can dry roast fresh ones separately in oil before adding them to the mixture.
  • Soaking the premix in water for 30 minutes before use enhances the flavor and consistency of the chutney.

Nutrition

  • N/A

FAQs

1. Can I store the Curry Leaf Chutney Premix for a long time?

Yes! Store the premix in an airtight container in a cool, dry place for up to 3 months. The flavors will actually deepen over time.

2. What can I use this chutney premix with?

It's incredibly versatile! Use it with idli, dosa, vada, uttapam, rice, or even as a flavorful topping for roasted vegetables or grilled meats.


Making your own Curry Leaf Chutney Premix is a rewarding experience, offering a delicious and convenient way to enjoy this vibrant Indian condiment. This simple recipe empowers you to control the ingredients and create a chutney that perfectly matches your taste preferences. So, go ahead and enjoy the fresh, fragrant flavors of homemade chutney whenever you desire!