Curry Leaves Coconut Chutney is a traditional South Indian Chutney which carries the intense spice of this green leaf which is perfectly balanced by the sweetness of coconut and sourness of tamarind.

Curry Leaves Coconut Chutney

Course: Breakfast
Cuisine: Indian
Author: Neha Mathur


  • Fresh curry leaves - 2 cups
  • Vegetable oil - 2 tsp
  • Urad Dal - 1 tsp
  • Chana dal - 1 tsp
  • Mustard seeds - 1 tsp
  • Dry red chillies - 3-4
  • Heeng - 1/4 tsp
  • Green chillies - 2-3
  • Ginger - 1 inch piece Chopped
  • Fresh grated coconut - 1/4 cup
  • Tamarind paste - 1 tsp
  • Jaggery - 1 tsp
  • Salt to taste


  1. Wash the curry leaves and drain the excess water.
  2. Lay them on a kitchen towel for an hour to get rid of the excess water.
  3. Heat vegetable oil in a pan.
  4. Once the oil is hot, add urad dal, chana dal, mustard seeds, dry red chillies and heeng and fry until dal turns slightly brown.
  5. Add curry leaves, green chilli and ginger and fry for a minute.
  6. Do not over fry the leaves other wise the chutney will turn bitter.
  7. Add grated coconut and fry for another minute.
  8. Remove the pan from heat.
  9. Let the mixture cool a bit and then grind in a blender along with tamarind paste, jaggery and salt to make a smooth chutney.
  10. Use little water if required.
  11. Transfer the chutney in a glass bowl and serve along with ghee rice, idli or vadas.