Curry leaf chutney

Servings: 100 grams

Ingredients:

Content	Quantity	Comment
Curry leaves	1 bowl	3-4 small bunches
Onion	1 big / 2 small	Thinly sliced
Tamarind juice	2-3 tbsp
Salt	To taste
Red chillies	7-8
Jeera	1 tbsp
Oil	2 tbsp + 1 tsp	For cooking + Tempering
Mustard	1 tsp
Water	As required
Asafoetida	¼ tsp

Method:

Take some water in a bowl with a teaspoon of salt. Bring it to a boil. Add the cleaned curry leaves and cook for 2-3 minutes. Drain and set it aside.

       

Take a pan. Dry roast the red chilies till light  brown. Set aside. Heat 2 tbsp of oil in the same pan. Add jeera, once it starts popping, add onion and saute till translucent. Add the tamarind juice and cook on low flame for 5 minutes while constantly stirring and ensuring that you don’t burn the tamarind. Set aside to cool.

       

Grind together all the cooked ingredients with salt and very little water if required. Remove the chutney to a bowl and temper with mustard and asafoetida.

Serve it with the dish of your choice.

Note:

This chutney tastes better when you add sambar/madras onion than the normal ones.

Tip:

You can alternatively cook the red chillies and curry leaves along with onions with extra water just about 1/2 cup. This way it can be stored for a longer time.