Healthy Curry Leaves Chutney Recipe

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Curry leaves are one of the popular herb used in Indian cooking. Curry leaves have numerous health benefits. It is rich source of vitamin A, folic acid, and fiber. Curry Leaves Chutney is tasty and easy to prepare.This chutney can be served as a side dish with dosa or paratha. Let’s follow this recipe.

Ingredients

8sprigs Curry leaves
2 tablespoonChana dal (Bengal Gram Dal)
3 Dryred chilies, or 2 green chilies( you use either of this)
1 inchGinger, chopped
1 cupTamarind Water

For the Tempering

1 teaspoonMustard seeds
1 Dryred chili

For the Tamarind Water

40 gramsTamarind
1 cupHot water

Directions

For The Tamarind Water

In a bowl add tamarind, hot water and allow the tamarind to soak in the water for 10 minutes and this process helps to soften the tamarind, which in turn helps make extraction of the pulp easier.
After 10 minutes, use your fingers, mash the tamarind well into the water and this process helps to extract the juice and sourness from the tamarind.
Strain the tamarind water into a fresh bowl and squeeze out as much extract from the pulp as possible.
Keep it aside for later use.

For the chutney

Heat a skillet with oil, crackle the chana dal and dry red chilies/ green chilies and once done and add the curry leaves.
Roast the curry leaves till it crisps up and then add the chopped ginger and mix it nicely and then add the tamarind water and cook on a low flame and give it a proper stir.
Allow it to cool down and then grind it into a smooth paste and keep it aside.