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This is a quick and an easy South Indian Chutney that goes so well with a lot of South Indian dishes. The Curry Leaves give a flavor that is very distinct and fresh. A make ahead chutney that is a wonderful change to the coconut chutney that is usually served is great when you have a lot of Curry Leaves on hand, pruning down you Kadi Patta Plant for the winter.
Prep Time: 10 min
Cook Time: 5 Min
Makes: appox 3/4 cup
Ingredients:
Curry leaves – 2 cups, loosely packed
Oil – 1 tbsp
Mustard Seeds – 1/2 tsp
Dry Red Chili – 1
Asafoetida – 1/8th tsp
Green Chili – to taste
Fresh Coconut – 1/2 cup, shredded
Tamarind Paste – 2 tbsp or to taste
Salt – to taste
Jaggery – 1/2 tsp or to taste
Water – as needed for grinding
Method:
1. Wash and pat dry the Curry Leaves and set aside.
2. In a wok, heat Oil and add in Mustard Seeds and allow them to splutter.
3. Lower heat and add in the Dry Red Chili, Asafoetida and the Curry Leaves.
4. Mix well will the Leaves are coated with Oil.
5. Increase the flame to a medium and add the Green Chili and shredded Coconut.
6. Mix and cook for 5 minutes.
7. Transfer to a bowl and allow it to cool down.
8. Once cooled, transfer to a grinder and add Tamarind Paste, Salt, Jaggery and Water and grind to a smooth paste.
9. Transfer to a bowl and serve with Dosa, Idli, Vada, Adai or use as a spread on toast.
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November 12th, 2011 at 5:24 pm
hi hetal and anuja,
well, wat can i say…this is fantastic as curry patta has so many good things in itslef..and good way to eat as well.
thanks for sharing.
hey hetal, i saw u r sons video on u tube he is so cute and sang beautifully..all the best.
nisha patel
[london]
[Reply]
November 12th, 2011 at 6:02 pm
I love your video clips. You, ladies, do a fantastic job !
It would be helpful if you would do a video explaining various ingredients that we Texans are not accustomed to using and please slow down in pronouncing some of these Desi words. I’ve made your mushroom/jalapeno spread and it was a BIG HIT at a recent party. I served it with small Fr. bread slices from Central Mkt. That’s my first time to use fresh curry leaves. People loved it !!!
MANY THANKS,
Cynthia
[Reply]
November 12th, 2011 at 9:37 pm
Hello ladies,
I love your videos and have learned alot from them. Right now I have kadi patta envy from seeing your giant branch of leaves. Where are you living that you can grown such beautiful leaves? I am in southern CA and haven’t had much luck – what is your secret?
[Reply]
November 12th, 2011 at 9:56 pm
Well done. Can i use this chutney as tadka for my dal?
[Reply]
R Reply:
November 16th, 2011 at 3:18 am
You can mix little bit of it with dhal. Or you can have chapathi or rice with this chutney. It tastes just great!
[Reply]
November 13th, 2011 at 12:42 am
Love your videos, very informative and easy to follow (especially for folks who were not raised cooking and eating Indian/South Indian food)!
By the way, how long can the chutney remain in the fridge? Is it shelf stable, or can it be frozen (if one were to make a big batch)?
[Reply]
November 13th, 2011 at 2:53 am
Hello H & A
Fantastic recipe..Just want to share something, hope u will like it.. to this exact same recipe, you could roast a litttle bit of chana daal n urad daal & grind with it.. it will be delicious to mix with rice n add a spoon of ghee to the hot rice and mix thsi cutney and enjoy
[Reply]
November 13th, 2011 at 3:32 am
In the traditional curry chutney preparation, we do not use the coconut and jaggery.
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November 13th, 2011 at 4:15 am
Hello Hetal & Anuja,
Another terrific and a timely recipe for me.
I was wondering on the various options I could try with the huge batch of curry leaves I had gotten from my local Asian store earlier this week.
Hetal, your idea of the chutney on toast has been tried and tested – I spread the chutney on rye bread, topped with pepper jack cheese and grilled it, and it was out of this world!
Keep up the good work ladies!
~Anamika
[Reply]
November 13th, 2011 at 11:38 am
Lovely and healthy chutney.. thanks for sharing !!
[Reply]
November 13th, 2011 at 10:45 pm
HI! jus wondering how do u grow a kadi patha plant?
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November 14th, 2011 at 10:54 am
I have made this also but i grind the leaves first then do the tadka in the pan with other ingredients.
[Reply]
November 14th, 2011 at 8:29 pm
Hello ladies, Loved all your cooking videos but for some reason you all have slowed down on posting regular videos?
[Reply]
November 15th, 2011 at 2:50 am
hi
Here in India dehli your recipies are very popular
I made this chutney It turned out very yummy
[Reply]
November 15th, 2011 at 3:44 am
Which Spice grinder are you using? I used cusinart chopper but didn’t work well and after putting some water, I couldn’t get that dry paste to use as spread. My spice grinder cup is not washable so, it would be nice if you share some information on grinder, that will also help me with some vada recipe from your site where we need to make dry paste.
[Reply]
priya Reply:
November 16th, 2011 at 3:49 pm
oster blender(search in google)will work if you don’t have Indian bleander
[Reply]
November 16th, 2011 at 3:47 pm
oster blender(search in google) will work, if you don’t have indian blender
[Reply]
November 17th, 2011 at 5:52 pm
I use curry leaves in chutney without roasting them and it tastes great! Do you roast it for longer shelf life or better taste or is there some other reason? Thanks.
[Reply]
hetal Reply:
November 21st, 2011 at 12:20 am
Hi R,
We have never used the leaves without roasting them, but we love the seasoned flavor of roasting.
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November 24th, 2011 at 5:38 pm
Thanks……..great job thanks
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December 24th, 2011 at 6:44 pm
Thanks for posting this. Here in Toronto I get too much curry patta in a pack and I normally have to throw more than half of it. Then I tried your microwave shelving curry patta, just awesome and now this too….I think I will have to buy 2 packs:-D . One Ques… I have a sumeet mixer from India( adapted for US). Can I use the spice grinder to make this and other chutneys too? Becoz in the other jar I always get watery chutnies.
[Reply]
hetal Reply:
January 3rd, 2012 at 4:30 pm
Hi Sarika,
Wow! I too have a Sumeet grinder from India, adapted for the US
. I use mine for wet grinding chutneys all the time… it works absolutely great!
[Reply]
December 28th, 2011 at 11:24 pm
There is 1 more small twist to the ‘curry patta’ chutney.We make the ‘Dry powder’ version also to be mixed & eaten with rice.Alongwith curry leaves dry roasting, roast 2sps-urad dal,2sps-sukha dhaniya & red chillies.After grinding,this powder is mixed with hot rice adding ghee & few lemon drops. Hmmm its yummy in taste,healthy & a good stomach cleanser too!
[Reply]
hetal Reply:
January 3rd, 2012 at 4:10 pm
Thanks for sharing your version Rohini! Sounds great!
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January 1st, 2012 at 10:22 pm
hi ladies,wonderful job.can u please tell me if this chutney goes well with roti or rice.thanks in advance.
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hetal Reply:
January 3rd, 2012 at 3:52 pm
Hi Rehana,
It really is an accompaniment that will go will with either rice or roti (or idli). However, you would not eat it all by itself with roti…probably need a vegetable along with it.
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R Reply:
January 12th, 2012 at 6:29 pm
Hi Hetal,
In south India, we do eat chapathis with only chutney or pickle and it tastes great! It is not very filling but does taste good.
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July 17th, 2012 at 8:54 pm
i would like to know about best food processer
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August 21st, 2012 at 11:59 pm
Amazing Recipe, plus much benefits, Curry leaves helps in losing weight and keeping your stomach cool!
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August 28th, 2012 at 9:43 pm
Hi,
Can you tell which frying pan are you using for this recipe ?
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February 28th, 2013 at 10:12 pm
Where can you find curry pasta plant? I live in California . Thanks
[Reply]
hetal Reply:
March 6th, 2013 at 3:25 am
Hi Harv,
Try some of the larger Indian grocery stores or maybe online. The best way (and free way) is to get it from a friend who has a plant. Curry plants shoot off tons of “babies” that can be transplanted into a new pot without hurting the original plant.
[Reply]
February 28th, 2013 at 10:13 pm
I mean curry patta…:)
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