Curry Leaves Chutney

I like Curry Leaves from the childhood. It has very strong taste and aroma. My mum, in-law or grandparent house they all have curry leaves plant. So every day morning it is a routine to pluck Curry leaves needed for the day. It is so fresh... When I first moved to Singapore I need to buy Curry leaves. Curry leaves Thuvaiyal and Chutney is one of my favourite.


Curry leaves - 1 Cup
Coriander Leaves - 1/4 bunch or 1/4 cup

Green Chillies - 5 (Chopped finely)
Ginger - 1/4 inch
Roasted Gram Dhal - 1 1/2 teaspoon
Salt as required
Tamarind - 1 Gooseberry size
Oil - 1 teaspoon
Mustard seeds - 1/4 teaspoon


Wash Curry Leaves and Coriander Leaves
Fry Curry leaves and Coriander leaves for 2 mins
Soak Tamarind in little water and mash it  to thick mix
Grate the Ginger (remove the skin)
Add Ginger, Green Chillies into mixie and run it for 30 sec
Combine Curry leaves, Coriander leaves, Tamarind paste, Roasted Gram Dhal and salt
Grind it to chutney consistency ( I prefer it bit nicer)
Heat kada and add oil
When oil is hot add mustard seeds
When it splutter and add to the chutney and mix well