Curry Leaves Chutney Recipe | Karuveppilai Chutney Recipe


Curry leaves chutney is a popular South Indian condiment made with fresh curry leaves, grated coconut, onions, and spices. This delicious and healthy chutney can be served as a dip or spread with dosas, idlis, or any other South Indian breakfast items. It is easy to make and can be stored in the refrigerator for a few days. In this blog, we’ll explore the history and cultural significance of curry leaves chutney, as well as provide step-by-step instructions for making it at home. We’ll also share tips and variations to help you customize this flavorful chutney to your liking.

Heath benefits of curry leaves:

  • Helps reduce cholesterol. Increased cholesterol levels raise the risk of heart diseases.
  • Antioxidants. They are high in antioxidants.
  • Oral health. Curry leaves prevent bacteria from growing inside our mouths.
  • Good for our eyes.
  • Heals Wounds.
  • Prevents Anemia.
  • Helps you lose weight.
  • Anti-diabetic.

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Curry Leaves Chutney Recipe | Karuveppilai Chutney Recipe

Difficulty: Beginner Prep Time 5 min Cook Time 6 min Total Time 11 mins
Servings: 4
Best Season: Suitable throughout the year



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  1. To toast, heat oil.

  2. Add urad dal and sauté in medium flame till turn slight golden colour.

  3. Add peanuts and sauté for a minute.

  4. Remove everything from a pan without oil.

  5. Add whole asafoetida and allow to splutter.

  6. Allow to cool.

  7. Add chopped onion and garlic sauté till turn little soft.

  8. Add 3-4 pulp tamarind.

  9. Add red and green chillies and sauté for a minute.

  10. Add salt per taste.

  11. Select young fresh curry leaves wash with little salt in warm water.

  12. Add curry leaves to the pan without any water.

  13. Sauté till curry leaf get little shrink.

  14. Add grated coconut.

  15. Switch off the flame sauté in the heat of the pan not allow to change in colour.

  16. Transfer them in to separate plate and allow to cool.

  17. Firstly, grind toasted urad dal, peanuts and asafoetida in to rough coarse powder.

  18. To this add all other roasted ingredients.

  19. Grind them like little smooth and thick chutney.

  20. Tempered using, mustard seeds, red chilli and curry leaves in hot oil.

  21. Tasty, spicy and little tangy curry leaves chutney is ready for serving.


  • Use young fresh curry leaves for better aroma and taste.
  • If you don’t like tangy taste skip tamarind
  • Adjust spice level and consistency according to your wish.
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Gomathi Ramesh

Food Blogger

Hi there! I am Gomathi Ramesh, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I come from a family of fantastic cooks and I’m here to share generations of recipes that are homey, fresh, healthy, family-friendly, authentic, and adventurous. Most importantly, our recipes taste great and you can trust that they actually work.

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