Yogurt-Curry Leaf Chutney
Creamy Yogurt Chutney with Curry Leaves and South Indian Spices
Ingredients:
1 cup plain yogurt (preferably full-fat)
1/2 cup fresh curry leaves
1 tablespoon coconut oil or neutral oil
1 green chili, chopped (adjust to taste)
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 small garlic clove, minced
1/4 inch piece fresh ginger, grated
2 tablespoons grated fresh coconut (or desiccated, rehydrated)
Salt to taste
Optional: 1 tablespoon chopped cilantro for garnish
Directions:
Heat the coconut oil in a small pan over medium heat. Add mustard seeds and let them splutter.
Add cumin seeds, chopped green chili, curry leaves, garlic, and ginger. Sauté for 1–2 minutes until aromatic and leaves are slightly crisp.
Let the tempering cool slightly, then transfer to a blender.
Add grated coconut and yogurt. Blend until smooth and creamy.
Season with salt to taste. Garnish with chopped cilantro if desired.
Serve chilled or at room temperature as a dip, spread, or side for dosas, idlis, rice, or grilled meats.
Prep Time: 5 minutes | Cooking Time: 5 minutes | Total Time: 10 minutes
Kcal: 70 kcal per 2 tbsp | Servings: Makes about 1 cup
#yogurtchutney #curryleafrecipes #southindianflavors #indiancondiments #homemadechutney #spicydip #coconutandcurry #yogurtdip #tangychutney #temperedyogurt #idliside #dosaaccompaniments #quickindianrecipes #flavorfulsides #masalachutney #southindianspice #chutneylover #easyindianfood #homemadeindian #herbydip
Creamy, herby, and lightly spiced This Yogurt-Curry Leaf Chutney is a quick flavor bomb perfect with idli, dosa, or grilled chicken!
Yogurt-Curry Leaf Chutney
Creamy Yogurt Chutney with Curry Leaves and South Indian Spices
Ingredients:
1 cup plain yogurt (preferably full-fat)
1/2 cup fresh curry leaves
1 tablespoon coconut oil or neutral oil
1 green chili, chopped (adjust to taste)
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 small garlic clove, minced
1/4 inch piece fresh ginger, grated
2 tablespoons grated fresh coconut (or desiccated, rehydrated)
Salt to taste
Optional: 1 tablespoon chopped cilantro for garnish
Directions:
Heat the coconut oil in a small pan over medium heat. Add mustard seeds and let them splutter.
Add cumin seeds, chopped green chili, curry leaves, garlic, and ginger. Sauté for 1–2 minutes until aromatic and leaves are slightly crisp.
Let the tempering cool slightly, then transfer to a blender.
Add grated coconut and yogurt. Blend until smooth and creamy.
Season with salt to taste. Garnish with chopped cilantro if desired.
Serve chilled or at room temperature as a dip, spread, or side for dosas, idlis, rice, or grilled meats.
Prep Time: 5 minutes | Cooking Time: 5 minutes | Total Time: 10 minutes
Kcal: 70 kcal per 2 tbsp | Servings: Makes about 1 cup
#yogurtchutney #curryleafrecipes #southindianflavors #indiancondiments #homemadechutney #spicydip #coconutandcurry #yogurtdip #tangychutney #temperedyogurt #idliside #dosaaccompaniments #quickindianrecipes #flavorfulsides #masalachutney #southindianspice #chutneylover #easyindianfood #homemadeindian #herbydip
Creamy, herby, and lightly spiced This Yogurt-Curry Leaf Chutney is a quick flavor bomb perfect with idli, dosa, or grilled chicken!
