Curry Leaves Chutney


by: Everyday and Not so Everyday

A dry chutney to go with your idlis and dosas today. This chutney can be stored for well over a month and if you refrigerate it, it should be good for a couple of months, but I don’t see it lasting that long.


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serves: 20

1/2 cup of channa dal,

1/2 a grated coconut,

10-12 dry red chillies,

1 cup curry leaves,

Salt to taste,

1 small ball of tamarind

Nutrition Facts
Curry Leaves Chutney

Servings Per Recipe: 20

Amount per Serving

Calories: 30

  • Total Fat: 0.8 g
  •     Saturated Fat: 0.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 81.6 mg
  • Total Carbs: 5.7 g
  •     Dietary Fiber: 2.3 g
  •     Sugars: 1.7 g
  • Protein: 1.3 g

how is this calculated?

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1.  Wash and wipe dry the curry leaves. You can also use dry curry leaves for this recipe.

2.  Roast the channa dal on a low flame till nicely browned. Powder this and keep aside.

3.  Next roast the grated coconut and when half done add the red chilles, curry leaves and continue till well dry and well roasted.

4.  Powder all the ingredients together. Store in an airtight container.

5.  Goes well with idlis, dosas or even with plain rice and dal.

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