Curry Leaves Chutney (Kadi Patta Chutney)

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.

0 thoughts on “Curry Leaves Chutney (Kadi Patta Chutney)

    1. 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.

    1. 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.

      1. 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.

  1. 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!

  2. 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.

    1. 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!

  3. 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.

  4. 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.

  5. 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

  6. 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 🙂

  7. 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)?

  8. 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?

  9. 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

  10. 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]

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