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Karuveppilai Chutney Recipe – Curry Leaves Chutney Recipe

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5 from 1 review

Recipe for raw Karuveppilai Chutney – Curry Leaves Chutney. A very easy to do recipe that does not need any cooking. Can be put together in minutes. With step by step pictures.

  • Total Time: 5 mins
  • Yield: 1/3 cup 1x



For the chutney

  • 8 sprigs curry leaves (a good handful)
  • 1/2 a ripe country tomato, roughly chopped (1/4 cup)
  • 1/2 a red onion, roughly chopped (1/4 cup)
  • 12 green chillies
  • 1 teaspoon tamarind (a small marble size)
  • 1/4 teaspoon salt

For tempering

  • 2 teaspoon gingely oil – Indian sesame oil
  • 1/4 teaspoon mustard seeds
  • 1 teaspoon urad dal
  • 2 dried red chillies


For the chutney

  1. Take all the chutney in a small mixie jar. Grind everything to a fine paste without adding any water.

For tempering

  1. Heat gingely oil in a pan until hot. Add in the mustard seeds. Let the mustard seeds splutter. Add in the urad dal and dried red chillies. Let the urad dal brown. Add it to the chutney.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 5 mins
  • Category: Chutney
  • Cuisine: Tamilnadu
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