The word “curry” can refer to a variety of dishes in different parts of the world. In some regions, it is a sauce that is made of spicy and/or sweetened herbs and spices, and that is often cooked with meat and seafood. In other regions, it is a dish that is made with a sauce made of tender meat and vegetables. In still other regions, it is a dish that is often made with a sauce made from spices and vegetables.

The chutney on the left is made using curry leaves, green gram, and fresh grated coconut, while the chutney on the right uses curry leaves, mustard and fresh grated coconut.

To me the most interesting aspect of curry leaves (or kari as they are called in Hindi) is that they are a vegetable that produces a fruit. The fruits are a purple-violet color, with a very thick skin. The kari is called “garhapuri” in Hindi, which means “non-flowering”.

Curry leaves chutney is one of my favorites, and it pairs nicely with hot rice and ghee. This chutney is very simple to make. This curry leaves chutney is especially wonderful when served with rice and ghee. Curry leaves are used extensively in South Indian tempering (tadka). Curry leaves have a nutty flavor, and the fragrance is noticeable as soon as they are cooked.

I used freshly grated coconut this time. For making curry leaves chutney, we add sliced onion at the end and mix it in. This is a necessity when eating with rice since it adds crunch. It’s so delicious with just a sprinkle of ghee over rice and this chutney. It’s known as kareapak ki chutney (curry leaves chutney). This chutney goes well with idli or dosa.

Time to prepare: 5 minutes

Time to cook: 10 minutes (including grinding)

Andhra Pradesh, India’s cuisine

3–4 servings

Spiciness: Very spicy


    • 1 cup curry leaves
    • 2 large garlic cloves
    • 1/3 to 1/4 cup shredded fresh coconut
    • 4 dried red chilies (spicy)
    • Dry tamarind, around the size of a tiny lemon
    • a pinch of salt (to taste)
    • 1/2 cup water


  • 1/2 onion (small, sliced)


  • Soak the dried tamarind in hot water for a few minutes, then remove the seed and place the tamarind straight into a mixer (rather than squeezing the pulp).
  • Remove dirt and debris from curry leaves by washing them in water and straining them well. Allow it to air dry for a few minutes on a large plate or kitchen towel.
  • Heat a pan (tawa) or any other vessel. Add the curry leaves and continue to cook until all of the liquid has evaporated.
  • It will become crispy and dry as a result of the cooking process. As you can see in the image, there should be no water.
  • Remove the roasting pan from the oven and set it aside. On a low heat, dry roast the other ingredients (chilli and garlic) except the tamarind paste and fresh coconut.
  • You may roast curry leaves, garlic, and dried chillies all at once if you like, but first roast the curry leaves until the moisture is absorbed, then add the garlic and chillies and roast until the color is toasted.
  • I used fresh frozen coconut in this recipe. Roast for a few minutes over low heat in a different or same dry pan (non-stick pan) until light golden color appears or moisture has evaporated, around 2 to 3 minutes. Place on a platter to cool.
  • In a mixer, combine the curry leaves, garlic, and dried chilies with a little water to make a paste.
  • Add the coconut, a little water to loosen it up if necessary, and grind to a smooth paste consistency.
  • In a mixer or grinder, combine the other ingredients, starting with a little water and salt, and grind. The paste will be thick and gritty.
  • Add the remaining water and salt to loosen. Continue to grind until you get a smooth paste or a very lightly gritty consistency.
  • Fill a serving dish halfway with the curry leaves chutney.
  • Finally, stir in the chopped onion into the chutney well.
  • With a drizzle of ghee, serve curry leaves chutney with plain hot rice or any morning meal.


  • You may adjust the chutney’s spiciness to your liking. To decrease the heat, remove the seeds from a couple chilies. You may use any dried Indian chili. Use chilies according to their heat level, not their quantity.
  • 2 green chilies may be substituted for the dried red chillies if you wish to use fresh green chillies.
  • If you’re using dried tamarind, soak it in warm water for a few minutes before squeezing it. Chutney may be made from the juice or pulp. You may modify the sourness to your preference.
  • To save time and be efficient, I sometimes roast all of the ingredients except the tamarind. You must, however, be cautious not to burn the garlic or the chilies.
  • If you’re buying concentrated tamarind paste from the supermarket, use 3/4 to 1 teaspoon.
  • While roasting, I did not use any oil.
  • This curry leaves chutney is also delicious with idli or dosa.
  • If you’re using fresh coconut pieces, just toast them until they’re brown or little burnt. Make a coarse paste out of it. Then blend in the other ingredients until they form a paste.
  • If you want more coconut, increase the amount (coconut should not be dominant over curry leaves), but the flavor will vary as we adjust the amounts.
  • You may also use it to make a bread sandwich. On the toast, spread the curry leaves chutney and top with sliced onion, cooked potato, cucumber, and tomato. Serve.
  • The chutney may be stored in the refrigerator for up to 5 days. Do not reheat before serving. Serve immediately or let to cool to room temperature before serving.
  • Ghee should be drizzled over heated meals.


What is the best way to make chutney? The method I use is one that has been used for centuries here in the Philippines. The most common chutney is one made with mustard seeds, but I like it with fresh grated coconut. I love the taste of this fresh coconut chutney. It is not as pungent as the one made with mustard seeds, and the coconut gives it a mellow sweetness.. Read more about green coconut chutney recipe and let us know what you think.