Sunday, 15 May 2016

Curry Leaves Chutney

Simple and tasty, this chutney makes good side dish with hot chapti/phulka. Credit of this recently learned recipe goes to my Grand-mother-in-law (my Husband's Nani).



Ingredients:
1. 1 Bowl curry leaves, washed and dried
2. 1/4 cup raw peanuts
3. 1 tbsp jeera
4. 2 tbsp red chilli powder
5. 3-4 garlic cloves
6. 1/2 tbsp sugar
7. 1 tbsp aamchur powder
8. 2 tbsp oil
9. Salt per taste

Preparation:
1. Roast curry leaves in small batches using little oil. Make sure the the curry leaves are almost dry/fried. Cool to room temperature
2. Dry roast peanuts and jeera as well and let it cool
3. Once cooled, add the roasted curry leaves, peanuts, jeera, garlic, red chilli powder, sugar, aamchur powder and salt to a mixer jar and grind finely
Store in dry, airtight container. Can be stored for a week without refrigeration.
If you want to store loner, store in airtight container in fridge.




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