Curry Leaves chutney - healthy, delicious south Indian coconut chutney with onions and lots of curry leaves! Serve with dosas, idlis, vadas etc.
No south Indian breakfast platter is complete without some sort of coconut chutney on the side, whether it is with dosas, idlis, upma, vada or aloo bondas!
In my house too, my husband prefers to have coconut chutney along with sambar or idli/chutney podi with his dosas!
We have always loved to enjoy our favorite onion chutney, peanut chutney or even a chutney made with the skin of ridge gourd!
The best part of most of these chutnies, is the tempering or seasoning or “tadka” as we call it. It almost always is mustard seeds and curry leaves in coconut oil and completes the chutney!
So, why not a coconut chutney with curry leaves blended into it! Everyone knows that curry leaves are a power house of nutrients. Almost all Indian households have at least one curry leaf tree/plant in their house. With this wonder herb being used in almost all seasonings, having these within reach makes it easy! Even if you do not have one, these fresh leaves are found in any Indian/Asian store!
Curry leaf chutney is super simple to make. Just blend fresh/frozen grated coconut, with onions (adds texture and flavor to the chutney) and fresh green chillies/jalapenos for added spice or heat. Sometimes I have substituted the green ones with red dry chilies for a different flavor and color!
Adding onions is optional; you can skip this and add peanuts, cashew nuts or even some chutney dal/lentil. I blend in fresh curry leaves (a handful of these or few sprigs) in the final blend of the chutney. I love to see flecks of green leaves in the chutney!
Mix in a simple seasoning of mustard seeds, hing/asafetida powder and of course more curry leaves and healthy, spicy and super delicious curry leaf chutney is ready! Enjoy with dosas, idlis, vadas, upma (savory semolina pudding) etc.
Enjoy and Happy Cooking!
Some more chutneys you can make to dunk your dosas, idlis etc.:
Curry Leaves chutney - healthy, delicious south Indian coconut chutney with onions and lots of curry leaves! Serve with dosas, idlis, vadas etc.
Ingredients
- 1 cup grated coconut; fresh or frozen
- 1 small onion, chopped
- 3 green chillies/jalapenos
- ¼ cup curry leaves
- Salt to taste
- 1 tbsp coconut oil
- ½ tsp mustard seeds
- ¼ tsp hing/asafetida powder
- Few curry leaves
Instructions
- Blend coconut, onions and green chilies with a little water into a fine paste.
- Add curry leaves and blend again until the curry leaves are almost blended.
- Remove to a serving bowl and add salt to taste.
- Heat oil in a small saucepan; once the oil is hot, add mustard seeds.
- When the seeds start to splutter and crackle, add hing powder and curry leaves. Saute for a few seconds and add this tempering into the chutney.
- Mix and serve with idlis, dosas, vadas etc.
- Enjoy and Happy Cooking!
Notes
The amount of curry leaves and green chillies is according to taste.
To make red colored chutney, add roasted dry red chilies instead of green chillies. In that case, add some tamarind extract or juice.
If you do not want to add onions, you can add fried chana dal (chutney dal) instead, about 2 tablespoons or even roasted peanuts or cashew nuts.
Another optional ingredient is tamarind paste or lemon juice, if you want your chutney to have a slight tangy taste.
Serve this spicy, healthy coconut chutney with:
Sharing this with:
Angie's FiestaFriday along with co-hosts this week Antonia @ Zoale.com and Laurena @ Life Diet Health
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Have fun cooking, eating and sharing!!!!
What a delicious chutney, and so creative! Thank you for bringing it to the party! Happy Fiesta Friday!
Thanks so much Antonia 🙂 Happy to be part of Fiesta Friday!!!