Kadi Patta Chutney Recipe

Kaddi Patta is an Indian native plant that is used in cooking almost all the main courses. It gives a beautiful aroma and flavor such as in biryani or other dishes. It gives herbal features to your dishes. It tastes good also in the fridge for a long time as coconut is also added to it.

Moreover, side dishes like dips and chutneys doubles the taste of your food. In Indian cuisine, kadi Patta chutney is the most liked dip. It goes well either with desi dishes or with fried food. It boosts up the relish of your snacks. It has a green, thick sauce-like appearance that is a pleasure to your eyes.

This recipe of kadi Patta chutney is brisk and effortless, as we always provide you with the best. It makes your snack looks fancy with minimal elements in it.

INGREDIENTS

  • 2 tbsp oil
  • 2 clove garlic
  • 1 tbsp ginger paste
  • 2 green chili chopped
  • 1 cup curry leaves
  • 1 cup grated coconut
  • Small-sized tamarind
  • 2 tbsp crushed peanuts
  • 1/2 tbsp salt
  • Half cup of water
  • 1 tbsp Cumin coriander powder
  • Few coriander leaves for topping

How to make Chutney Out of Curry leaves

  1. Wash and dry the curry leaves before starting.
  2. In a pan heat the oil. Fry chopped garlic cloves, green chilies, and ginger paste in the heated oil until browned.
  3. Add half a cup of kadi Patta and continue frying until they get crispy.
  4. Cool the mixture.
  5. Pour all the fried ingredients into a blending bowl. Add a cup of coconut to it before blending.
  6. Combine tamarind, salt, and peanuts with the blended mixture and blend again.
  7. Make a paste with having smooth thick texture by adding half a cup of water.
  8. Your green kadi Patta chutney is ready to Serve. But before serving make the tempering by frying mustard and a few curry leaves in oil and then pouring it over your chutney in the serving container.
  9. Enjoy curry leaves chutney with whatever snack you like. 

FAQs?

What substitute can we use in place of kadi Patta?

You can use bay leaves and basil leaves in place of curry leaves which will add aroma and amazing flavor to your dish.

Should we use dried curry leaves?

Fresh leaves have a good flavor in comparison to dried leaves. Don’t dry the fresh leaves intentionally. It is better to use them fresh but in case fresh is not available you can use the dried ones because they also retain some flavor.

Kadi Patta Chutney Recipe
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Kadi Patta Chutney Recipe

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Cuisine: South Indian
Servings: 10

Ingredients

  • 2 tbsp oil
  • 2 clove garlic
  • 1 tbsp ginger paste
  • 2 green chili chopped
  • 1 cup curry leaves
  • 1 cup grated coconut
  • Small-sized tamarind
  • 2 tbsp crushed peanuts
  • 1/2 tbsp salt
  • Half cup of water
  • 1 tbsp Cumin coriander powder
  • Few coriander leaves for topping

Instructions

  • Wash and dry the curry leaves before starting.
  • In a pan heat the oil. Fry chopped garlic cloves, green chilies, and ginger paste in the heated oil until browned.
  • Add half a cup of kadi Patta and continue frying until they get crispy.
  • Cool the mixture.
  • Pour all the fried ingredients into a blending bowl. Add a cup of coconut to it before blending.
  • Combine tamarind, salt, and peanuts with the blended mixture and blend again.
  • Make a paste with having smooth thick texture by adding half a cup of water.
  • Your green kadi Patta chutney is ready to Serve. But before serving make the tempering by frying mustard and a few curry leaves in oil and then pouring it over your chutney in the serving container.
  • Enjoy curry leaves chutney with whatever snack you like.

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