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32 Spicy Indian Chutneys
By Agrihortico
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About this ebook
This is a small booklet/pamphlet of about 35-40 pages regarding various recipes of spicy Indian chutneys. Chutneys can be prepared from fruits, nuts and dry fruits, vegetables and mixed fruits and vegetables. This booklet contains some popular recipes of food chutneys, vegetable chutneys and dry fruit chutneys.
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Agrihortico
AGRIHORTICO is committed for the “Empowerment of Food and Agriculture Sector.” You can avail a wealth of information on “Food & Agriculture” and “Gardening & Horticulture” topics. We regularly publish top quality, extensively researched materials. You may purchase our eBooks which are copyright protected and are one of the best in the Food & Agriculture industry.
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32 Spicy Indian Chutneys - Agrihortico
Curry Leaf Chutneys
Curry leaf is a popular leaf spice used in many Asian food preparations for food flavouring purposes. Botanical name of curry leaf plant is Murraya koenigii. It belongs to the family Rutaceace.
Curry leaf is rich in various antioxidants and therefore it offers numerous health benefits also. Curry leaves are used in foods in small quantities. Curry leaf plant is a leafy-spice crop grown for its fresh, aromatic leaves. Fresh curry leaves, sometimes dried and frozen curry leaves also, are used as a flavouring agent and tastemaker in many South Asian food preparations. It is also used in making chutneys. Some popular curry leaf chutney recipes are given below:
Kadipatta, Curry Leaf, Murraya Koenigii, PlantFigure 1: Curry Leaf Plant
Chutney 1: Curry Leaf Chutney Paste
Ingredients Required:
One handful of mixed pulses: black gram, green gram and bengal gram
2-3 fresh clean sprigs of curry leaves
2-4 tablespoons of cooking oil
2-3 dry red chillies
One pinch of asafoetida powder
1 teaspoon of mustard seeds
1 tablespoon of tamarind pulp
Salt to taste
Method of Preparation: Heat 1-2 tablespoons of cooking oil in a shallow frying pan. Now add one handful of green gram, black gram, 2-3 red chillies and one pinch of asafoetida powder. Now, fry all the ingredients well and after that add 2-3 fresh clean sprigs of curry leaves. After frying curry leaves to the right level, remove the pan from the gas stove and let it cool. Now make a paste of these ingredients by grinding finely with water.
Seasoning or Tempering: Now we have to make a seasoning for the chutney paste in oil with mustard seeds and tamarind pulp. Take the pan and heat 1-2 tablespoons of oil. Crackle the mustard seeds in hot oil and then, add one tablespoon of tamarind pulp. Now add chutney paste and
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