Curry Leaf Chutney
Servings 4 ounces
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!