Indian food - South-indian food, to be specific, is characterised by the presence of Curry leaves in the tempering. When this is so common, yet a chutney?
Well, the list of the benefits of curry leaves are endless. Just to name a few, Curry leaves can keep iron levels high, fights Diabetes, protects you from liver damage.
This chutney is anyway too yummy to be given a miss. Its simple to make and is an Andhra special. Spicy, tangy, healthy, all in one! This chutney stays well for about 2 weeks when stored in the refrigerator.
Ingredients:
Cumin - 1/2 tsp
Corainder Seeds - 2 tsp
Curry leaves - 1 - 1 1/2 cups
Dry red chillies - 25
Tamarind - about the size of a lemon
Garlic - 15 cloves
Oil - 1/2 cup
Salt to taste
For the tempering
Musrard seeds - 1/2 tsp
Curry leaves - 8-10
Garlic cloves
Directions:
Well, the list of the benefits of curry leaves are endless. Just to name a few, Curry leaves can keep iron levels high, fights Diabetes, protects you from liver damage.
This chutney is anyway too yummy to be given a miss. Its simple to make and is an Andhra special. Spicy, tangy, healthy, all in one! This chutney stays well for about 2 weeks when stored in the refrigerator.
Ingredients:
Cumin - 1/2 tsp
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The Ingredients for the Chutney |
Corainder Seeds - 2 tsp
Curry leaves - 1 - 1 1/2 cups
Dry red chillies - 25
Tamarind - about the size of a lemon
Garlic - 15 cloves
Oil - 1/2 cup
Salt to taste
For the tempering
Musrard seeds - 1/2 tsp
Curry leaves - 8-10
Garlic cloves
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Roasted Ingredients |
- Roast the Cumin, corainder, dry red chillies, and 2 only cloves of garlic in a few drops of oil. The rest of the garlic will be used in the tempering. Ensure that garlic is browned well.
- Roast the curry leaves very well.
- Take all the roasted ingredients in a mixer jar, add the tamarind, salt and grind all of this into a fine paste. Use 1/2 a cup of water. It shouldnt become too runny.
- Heat oil in a heavy round bottomed pan. Add the mustard seeds. After they sputter, add the curry leaves and the rest of the garlic cloves. Saute this well.
- Add the blended curry leaves paste to this and saute it really well for about 15 minutes. If youwish to preserve for longer, add some more oil and saute for a little longer.
- That's it! The chutney is ready!
Preserve in a clean, air tight bottle.
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