Kadipatta Chutney | Curry Leaves Chutney
Kadipatta chutney (Curry Leaves Chutney) is a delicious, aromatic and nutritious dry chutney recipe often made in Indian household. This is a no onion no garlic, vegan and gluten-free chutney recipe.
Ingredients
- 1 1/2 cups Kadipatta (Curry Leaves)
- 1 cup Dry Coconut, grated
- 4 teaspoons Sesame Seeds (White Til)
- 4 teaspoons Roasted Chana Dal (Pandharpuri Dal / Dalia)
- 1 teaspoon Tamarind
- 1 teaspoon Red Chilli Powder
- Salt to taste
- 1/2 teaspoon Oil, to roast
Instructions
- In a thick bottom pan, heat 1/2 tsp of oil.
- Add curry leaves and roast till they turn crisp and loose the moisture. Keep them aside to cool.
- In the same pan, dry roast, white sesame seeds, grated dry coconut, and tamarind individually one by one for 4-5 minutes on a low flame.
- Make sure not to use tamarind pulp in this recipe.
- Roast ingredients till they slightly change their colour. Make sure not to burn them.
- Once all ingredients are roasted, allow them to cool down completely.
- Now, in a blender add all the roasted ingredients along with curry leaves.
- Add salt and red chilli powder.
- Grind to a fine powder.
- Nutritious kadipatta chutney (curry leaves chutney) is ready.
- Store it in an air-tight container at room temperature.