The curry leaf chutney is an aromatic addition to a meal, giving it an exceptional flavour. Primarily made using fresh curry leaves, this chutney brings the earthy and herbal notes of fresh curry leaves into a blend with various spices with a savoury, tangy, mildly spicy taste. The curry leaf chutney is the most popular side dish found in South Indian cuisine. It goes well with rice, dosa, idli, and most traditional courses. This is an ideal curry leaf chutney recipe starting with cooking curry fresh leaves, which must be saut ed along with mustard seeds, garlic, green chillies, and ginger so that all the flavours can be extracted from it. These ingredients are mixed in with a dash of tamarind or lemon juice for the tinge of tartness or coconut/roasted lentil bits for texture. Sometimes, jaggery or sugar is added to balance the spices with a bit of sweetness. After everything has been cooked, the contents are churned into a smooth or chunky chutney. The curry leaf chutney is so spicy and healthy because the curry leaves have been known to possess many antioxidant properties and digestion. You can store this in the fridge for days; it's a great meal accompaniment. Whether you serve it for your breakfast, lunch, or dinner, it doesn't matter; curry leaf chutney is just that thing for enhancing those dishes' bold and intense flavours.

• 2 cup curry leaves
• 1 pinch asafoetida
• 1 tsp urad dal
• Salt
• 1 tsp chana dal
• 1/2 tsp mustard seeds
• 1 piece tamarind
• 4 dry red chilli

• If you're looking for a fresh, aromatic chutney that pairs perfectly with rice, dosa, or even just as a snack with some crispy fried snacks, this curry leaf chutney is precisely what you need.
• Start by taking 2 cups of fresh curry leaves. Make sure to wash them thoroughly to get rid of any dirt or residue, then pat them dry with a clean towel.
• In a pan, heat two tablespoons of oil over medium heat, and once it's hot, add one teaspoon of urad dal, one teaspoon of chana dal, and four dry red chillies.
• Let them saut for a few minutes, stirring occasionally, until the dals turn a beautiful golden brown. This step adds a nice crunchy texture and a slight nuttiness to the chutney.
• Now it's time to add the star ingredient: the curry leaves. Toss them into the pan and saut for another few minutes until they wilt down and release their fragrant aroma.
• Add a small piece of tamarind—just enough to give a tangy punch—and salt to taste to balance the flavours. Stir everything together well and let the mixture cool down. It's important to let it cool before grinding, so don't rush this step.
• Once cooled, transfer the mixture into a mixer grinder. Grind it into a coarse paste without adding any water. The chutney should have some texture, not be a smooth puree.
• For the tempering, heat one tablespoon of oil in a separate pan. Once hot, add 1/2 teaspoon of mustard seeds and let them splutter.
• After the mustard seeds have popped, add a pinch of asafoetida (hing), which gives a lovely depth of flavour, and turn off the heat.
• Now, pour this sizzling tempering over the chutney and mix well. The hot oil and spices will enhance the flavours and give the chutney that final punch.
• Give it a quick stir to make sure everything is evenly combined, and just like that, your curry leaf chutney is ready to serve.
• This curry leaf chutney is perfect with any South Indian meal or even as a spread for sandwiches. It's tangy and spicy and has a depth of flavour from the curry leaves and tamarind.
• The great thing about this recipe of curry leaf chutney is that it's versatile, too—you can adjust the level of spiciness or tanginess depending on your preferences. Serve the curry leaf chutney fresh for the best taste, and enjoy the burst of flavours with every bite.