Curry leaves, as we all know are packed with numerable health benefits. So I use them a lot in my cooking. Having them freshly picked off the plant is an unbelievable treat for my senses!
So, I baby my curry leaf plants especially because it is a challenge to grow them in our area. In the fall when it gets cold outside, we bring the plants in our family room, where they stay until May. They get to be outside for just 4 months of the year and get their fill of ample sunlight.
I trimmed the tops of one plant recently and had all that kadhipatta! So I decided to try this chutney. The salad spinner and the airfryer proved to be a blessing and the chutney was done in no time!
I washed the curry leaves in the salad spinner and spun it to dry them. After coating them with coconut oil, sesame seeds and salt, the airfryer dried them to a crisp in just 1 minute! While the peanuts roasted for 2 minutes in the airfryer, I gathered the rest of the ingredients to be ground together to make the chutney. You may skip roasting the peanuts and use dry roasted, unsalted peanuts too.
I have a coffee grinder set aside only for spices. I used that to grind the chutney. For bigger batches of chutney I use the Vitamix.
Curry Leaf Chutney in under 5 minutes!
Quick and easy, versatile and scrumptious, Curry Leaf Chutney!
- salad spinner
- air fryer
- coffee/ spice grinder
- 2.5 cups curry leaves / kadhipatta leaves
- 1 tbsp virgin coconut oil
- 1 tbsp sesame seeds
- Salt to taste
- 1/2 cup raw peanuts, or dry roasted, unsalted peanuts
- 1 teaspoon red chili powder (or to taste)
- 1/2 teaspoon aamchur powder (dry raw mango powder)
- 1/2 tablespoon sugar
Strip the curry leaves from the stems and wash them well in the salad spinner. Drain and spin them to dry. Set aside for about 10 minutes to dry the leaves.
In a bowl, place the leaves, coconut oil, sesame seeds and salt. Massage the leaves gently for just a few seconds.
Pour the entire contents of the bowl in an airfryer and air fry at 375 degrees Fahrenheit for 2 minutes, stirring after 1 minute.
Remove the leaf mixture and add the raw peanuts and air fry for 2 minutes, stirring after 1 minute in between. If you are using the roasted peanuts, skip this step.
In the spice grinder, grind the curry leaf mixture and the peanuts with the chili powder, aamchur powder and sugar. Add salt if necessary.
Enioy with khakra crisps, on buttered toast or with dosa! This chutney lasts up to 2 weeks in the refrigerator and is super handy to have.
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Curry is a flavor I have a lot of respect for. It seems to transform a dish. 🧡🍃
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Thanks Gail. The curry leaves are so healthy too.
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I’m sure. 😍
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