Curry leaves are used in dishes as high valued seasoning in India and other neighboring countries. The leaves not only provide a distinct aroma, taste and flavor to cuisine but also possess medicinal properties. The most important is stimulation of digestive enzymes helping easy digestion of food. So one can imagine what place curry leaves chutney holds when eaten with main course. Enjoy easy digestion. So let’s start the recipe. Yum
Ingredients:
Curry leaves-2 cup
Garlic cloves-5
Ginger- a small piece
Green chillies-8 in no’s
Dried mango powder ( amchur)-2 tsp
Salt to taste
Yoghurt-2 tsp
For tempering
Dried red whole chilly-2
Mustard seeds-1 tsp
Vegetable oil-1 tsp
Method:
Take all ingredients in blender and make a smooth paste.
Curry Leaves Chutney
Add 2 tbsp water if required.
Heat oil in a pan,add mustard seeds a d dried whole red chilly.
Curry Leaves Chutney
Add this tempering over the chutney.
Store in fridge.Eat with bread, paratha,idli or rice.
Curry Leaves Chutney
Serve-5. Prep time-10 minutes