Fresh Curry Leaf & Coconut Chutney
This vibrant, no-cook chutney is a burst of fresh flavors, combining a generous handful of aromatic curry leaves with creamy coconut, zesty ginger, and a hint of spice and tang. It's a potent and delicious accompaniment that elevates any meal.
For 4 servings
Thoroughly wash the fresh curry leaves and pat them dry. Roughly chop the peeled ginger and remove the stems from the green chilies.
In a high-speed blender or food processor, combine the packed fresh curry leaves, grated coconut, green chilies, chopped ginger, tamarind paste, cumin seeds, and sea salt.
Add ¼ cup of water to the blender. Begin by pulsing a few times, then blend on high speed until the mixture starts to break down.
Continue blending, gradually adding more water, one tablespoon at a time, until a smooth, thick chutney consistency is achieved. Avoid adding too much water at once, as the chutney should not be watery.
Taste the chutney and adjust salt, spice (by adding another small piece of chili), or tang (by adding a tiny bit more tamarind paste) as desired.
If opting for tempering: Heat the vegetable oil in a small pan over medium heat. Once hot, add the black mustard seeds. When they start to splutter, add the urad dal and dried red chili. Fry until the dal turns golden brown, about 30-60 seconds. Stir in the asafoetida (hing) quickly and turn off the heat.
Pour the hot tempering directly over the prepared chutney. Stir gently to combine, or leave it on top for garnish.
Serve immediately with your favorite South Indian dishes like dosa, idli, vada, or as a flavorful spread for sandwiches and wraps. Store any leftover chutney in an airtight container in the refrigerator.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use fresh curry leaves for the best aroma and flavor; dried curry leaves will not yield the same result.
- 2Adjust the number of green chilies to your preferred spice level. For a milder chutney, remove the seeds from the chilies.
- 3If using block tamarind, soak a small lime-sized piece in 2 tablespoons of hot water for 10-15 minutes, then mash and strain to extract the pulp before adding to the blender.
- 4For a thicker chutney, you can add 1-2 tablespoons of roasted chana dal (split roasted chickpeas) to the blender along with other ingredients.
Adapt it for your goals.
Garlic Infusion
Add 1-2 cloves of peeled garlic along with the ginger for a more pungent flavor profile.
Nutty TextureNutty Texture
Incorporate 1 tablespoon of roasted peanuts or cashews into the blend for added richness and a slightly nutty texture.
Minty FreshMinty Fresh
Add a small handful of fresh mint leaves (about ¼ cup) to the blender for a refreshing, herbaceous twist.
Why this is on our healthy list.
Rich in Antioxidants
Curry leaves are packed with antioxidants, which help protect the body from oxidative stress and may reduce the risk of chronic diseases.
Digestive Aid
Both curry leaves and ginger are known for their digestive properties, helping to stimulate digestive enzymes and alleviate indigestion.
Healthy Fats
Coconut provides healthy medium-chain triglycerides (MCTs), which are easily digestible and can be a quick source of energy.
Frequently asked questions
This fresh chutney is best consumed within 3-4 days when stored in an airtight container in the refrigerator. For longer storage, it can be frozen for up to 1 month.
