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Curry Leaf Chutney in under 5 minutes!

Quick and easy, versatile and scrumptious, Curry Leaf Chutney!
Prep Time 10 mins
Cook Time 3 mins
Total Time 5 mins
Course Appetizer, condiment, Side Dish, Snack
Cuisine Indian
Servings 20


  • 1 salad spinner I used the Oxo brand
  • 1 air fryer I used the Instant Pot brand air fryer
  • 1 coffee/ spice grinder I used Hamilton Beach


  • 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.


Keyword chutney, curry leaf, healthy, kadhipatta, quickandeasy, wholesome