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Make Tangy Curry Leaves Chutney That Lasts Months
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News18•21-10-2026, 22:49
Make Tangy Curry Leaves Chutney That Lasts Months
- •Curry leaves chutney enhances the taste of meals and can be prepared in both dry and wet forms easily at home.
- •Expert Dr. Mamta Tripathi shares that ingredients like fresh curry leaves, peanuts, garlic, chillies, sesame seeds, and spices are needed.
- •To make dry chutney, wash and dry the leaves, roast them lightly with spices, and grind them coarsely in a mixer.
- •Dry curry leaves chutney can be stored for 2 to 3 months if kept properly in an airtight container.
- •This versatile chutney pairs well with roti, paratha, dal, and rice, adding a delicious tangy flavor to your food.
Key Questions Answered
To make sweet neem or curry leaves dry chutney, you need about 250 grams of fresh curry leaves, 50 grams of roasted peanuts, 4 to 5 garlic cloves, green or red chillies, 3 to 4 tablespoons of white sesame seeds, salt, black salt, cumin, amchur powder or lemon juice, and mustard seeds.
If the dry chutney is prepared properly and stored in an airtight container, it can last for about 2 to 3 months without spoiling.
To make wet chutney, pluck fresh curry leaves from the tree without roasting them, wash them thoroughly, and grind them in a mixer with a little water along with the desired spices.
