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One day, I aspire to have a curry leaf plant, but since I am a terrible plant mom, I need to rely on the store. And because I hate wasting and love the flavor of curry leaves, I need to find ways to preserve the leaves I get, aside from batches upon batches of delicious Indian food. In addition to this curry leaf oil, I delved into chutney-fying it too! Because why wouldn’t I? Say hello to this savory CURRY LEAF CHUTNEY!
This chutney was welcomed by my tastebuds and that of my toddler. That’s how you know it’s good — when it passes the toddler palate test. My kiddos kept saying “I want some more!” and again and again. You tell me that’s not a winning chutney!
Paired with the herbaceous flavors of cilantro and mint, this curry completes the trio of perfection. If I had a curry leaf plant, I probably would make this my default chutney.
It would be good with rice, appetizers (Indian and not), chips, crackers, cheese boards, and more. If you find yourself in an Indian grocery store, I dare you to grab a little pack of curry leaves. This might be your new favorite flavor discovery!
Curry Leaf Chutney
Ingredients
- ¼ cup coconut oil
- ½ cup curry leaves, removed from sprigs
- ¼ cup mint leaves, removed from stems
- ½ cup cilantro
- 1-2 chilis, depending on spice preference
- ½ inch ginger knob
- 1-2 garlic cloves, depending on garlic preference
- juice of one large lemon
- salt, to taste
Instructions
- In a small pot, bring the coconut oil to a boil and then add the curry leaves. Fry until crisp, but not burned.
- To a blender, add the crisped curry leaves, oil from frying, mint leaves, cilantro, chili, ginger, garlic and lemon juice.
- Blend altogether until smooth.
- Pour into a small jar and store in fridge. Enjoy!
