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Curry Leaf Chutney: Double Dal-Rice Taste with Peanuts & Sesame, Easy Recipe!
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News18•26-09-2026, 16:36
Curry Leaf Chutney: Double Dal-Rice Taste with Peanuts & Sesame, Easy Recipe!
- •Elevate everyday meals with a unique dry chutney made from curry leaves, peanuts, and sesame seeds.
- •This easy-to-make chutney can be stored in an airtight jar for extended periods if prepared correctly.
- •Key to flavor is roasting curry leaves, peanuts, chana dal, sesame, and spices in the right sequence.
- •After roasting, cool ingredients completely before grinding coarsely for best texture and taste.
- •Serve this versatile chutney with hot rice and ghee, idli, dosa, or parathas to enhance any meal.
Key Questions Answered
First, wash the curry leaves thoroughly and dry them completely with a clean cloth to remove all water. Heat about one teaspoon of oil in a pan and roast the leaves on low to medium heat while stirring continuously until they become crispy, then transfer them to a plate to cool.
The chutney is made using curry leaves, peanuts, white sesame seeds, chana dal, cumin seeds, mustard seeds, whole coriander seeds, garlic cloves, dry red chilies, dry grated coconut, asafoetida, salt, and dry mango powder.
The prepared chutney should always be stored in a clean, completely dry airtight glass jar with no moisture present. Always use a dry and clean spoon to take out the chutney to maintain its quality and prevent moisture from entering.
