Curry Leaves Chutney Pudi

Recipe by
Total Time:
20 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Grind Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

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  • 1 cup - curry leaves
  • 10 - dried red chillies
  • 1 tsp - coriander seeds
  • 1 tsp - cumin
  • 5 slice - garlic
  • 1 lemon sized - tamarind
  • 2 tsp - refined oil
  • Salt to taste

How to Make Curry Leaves Chutney Pudi

  • First dry-roast curry leaves on a low flame in a kadai till it becomes crisp. Set it aside.
  • Heat 1 tsp oil and fry red chillies until light brown, then set it aside.
  • Now heat another 1 tsp oil and fry coriander seeds, cumin and garlic on a low flame until light brown
  • Grind all the ingredients together with tamarind and salt to a fine powder
  • Store in an air-tight container