Curry Leaves Chutney | Kadi Patta Chutney is a popular condiment in South Indian cuisine. Primarily made with curry leaves the chutney is flavorful and aromatic. It complements various dishes.

Curry leaves are aromatic leaves commonly used in Indian cuisine. They have a distinct flavor and fragrance that adds depth to various dishes. They are generally used for tempering most South Indian dishes. This Curry Leaf Chutney is one of our favorite ones among the vast range of chutneys that South Indian cuisine has to offer.

Try to use fresh tender leaves for this chutney, but if you cannot source them, don’t worry, the chutney will taste as good. I add soaked channa dal, some people use roasted gram too. The flavor is slightly different, but a quick substitute in case you forget to soak the dal. Adding coconut is optional, I use it as it gives it body, texture, and great flavor. The chutney is delicious and a perfect accompaniment to many dishes.

Ingredients for Curry Leaves Chutney | Kadi Patta Chutney

Curry Leaves: Fresh tender curry leaves are my first choice for this chutney, but we can use any fresh curry leaves.

Coconut: Coconut gives body, texture, and flavor to the chutney.

Channa Dal: Soak the channa dal for at least an hour, it will grind well. Alternatively, use roasted gram, though, the flavor will change.

Dried Red Chilly: Use dried red chilly, they give a beautiful color and a spicy flavor. For variation, use green chilly.

Tamarind: This will give a tangy taste to the chutney.

Salt: Salt will elevate all the flavors.

How to make Curry Leaves Chutney | Kadi Patta Chutney

Wash and soak the channa dal for about an hour.
Now heat a tablespoon of oil and add the whole red chili.
Immediately add the curry leaves, drained channa dal, and coconut. Cook for 3-4 minutes.
Now add salt and tamarind.
Switch off the flame and let the mix cool down.
Transfer the mix to a mixer and grind the chutney to a fine paste. Add water to adjust the consistency.
Remember the chutney becomes thick after a while, so adjust the consistency.

Let us Temper the chutney.

Heat oil in a small pan. Add mustard seeds, and let them pop. Now add the urad dal, a pinch of asafoetida, and finally the whole red chilly and curry leaves.
Pour the tempering over the prepared chutney.
Serve it with your favorite Idli, Vada, and Dosa.

Serving Suggestions

Curry Leaves Chutney | Kadi Patta Chutney pairs well with most South Indian dishes. I normally serve it with –
Idli
Dosa
Vada
Uttapam
Pongal
Upma

Storage Suggestions

Store the kadipatta chutney in an airtight container and refrigerate for 1-2 days. I do not store for longer than this, due to climatic reasons.
You can freeze the chutney. I portion the chutney into small containers or ice trays. Cover the ice trays with either lids or a cling wrap. Once set, transfer to an airtight container. Store the cubes for 2-3 months.

Benefits of Curry Leaves

The Curry Leaves are not only aromatic but have many health benefits too.

They are rich in antioxidants, vitamins like A, B, C, and E.
Curry Leaves are also rich in minerals like iron, calcium, and phosphorus.
They aid digestion and boost immunity.
These leaves are excellent for promoting hair and skin health.

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