Discover the Health Benefits of Curry Leaf Dry Chutney

A Unique Addition to Your Indian Meal

In Indian cuisine, a meal often feels incomplete without a chutney. If you're tired of the typical coriander, mint, or tomato varieties, consider trying a new and healthful option. Today, we introduce a dry chutney made from 'Meetha Neem'—commonly known as curry leaves.

This chutney not only enhances the flavor of your dishes but also supports digestion and overall wellness. One of the key benefits of this dry chutney is its long shelf life; it can be stored for weeks. Whether served with hot parathas, idli-dosa, or simple dal-chawal, just a spoonful can elevate the entire meal. Let’s explore a simple recipe to prepare it.

Ingredients Needed

**Ingredients Required**
2 cups fresh curry leaves
2 tablespoons urad dal (split black gram) or chana dal (split Bengal gram)
1 tablespoon peanuts
4-5 dried red chilies (adjust according to spice preference)
5-6 garlic cloves
1 teaspoon cumin seeds
1 teaspoon mustard seeds
A small piece of tamarind or 1 teaspoon dry mango powder (amchur)
Salt to taste
1 to 2 teaspoons oil

Simple Steps to Prepare the Chutney

**Easy Method to Make the Chutney**
Begin by thoroughly washing the curry leaves and drying them with a cotton cloth to eliminate any moisture. It’s crucial that the leaves are completely dry to prevent spoilage of the chutney. You may also let them air-dry under a fan for a bit.

Next, heat a pan or wok and add a small amount of oil. Once the oil is hot, toss in the mustard seeds, cumin seeds, garlic cloves, and dried red chilies, sautéing them lightly. Then, add the urad dal (or chana dal) and peanuts, roasting them on low heat until they turn golden and crispy. Transfer the roasted mixture to a plate.

In the same pan with the remaining oil, add the curry leaves and sauté them on low heat until they become completely crisp. Turn off the heat once the leaves crumble easily when crushed.

Let the roasted spices and crispy curry leaves cool completely; grinding them while hot can introduce moisture. Once cooled, place them in a blender jar along with the tamarind or dry mango powder (*amchur*) and salt to taste.

Pulse the blender intermittently to achieve a coarse texture. Avoid grinding it into a fine powder, as a slightly coarse consistency enhances the flavor of this dry chutney.

Your flavorful and nutritious curry leaf dry chutney is now ready. Store it in a clean, dry glass jar. Since no water is used in its preparation, it can be safely kept at room temperature for 15 to 20 days or in the refrigerator for up to two months.

Enjoy Your Chutney

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