Karipatta Chutney

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Course Special Pickles - Pickles, Chutneys and Raitas

Cuisine Hyderabad

Servings g (9 oz)

Calories 3 kcal

Equipment

Frying Pan
Skillet
Blender
Food processor

Ingredients

2 tablespoons Vegetable oil
1 teaspoon Mustard seeds
1 cup Curry leaves
6 Green chilies de-seeded (optional) and roughly chopped
1 Onion
1 teaspoon Ginger Ground, Fresh
2 teaspoons Garlic Ground
1/2 Coconut Fresh, grated
2-3 Limes Juice of
1 tablespoon Sesame seeds roasted
Salt

Instructions

Heat the oil in a frying pan (skillet) over medium heat.
Add the mustard seeds.
Stir-fry for about 1-2 minutes, or until dark brown.
Add the curry leaves.
Stir-fry lightly for about 30 seconds.
Remove from the heat and transfer to a blender or food processor.
Add all the remaining ingredients, season with salt and process until ground.
You can add or decrease ingredients to taste.
The chutney should be consumed on the day it is made.

Nutrition

Serving: 250gSodium: 4mgCalcium: 9mgVitamin C: 38mgVitamin A: 72IUSugar: 1gFiber: 1gPotassium: 2mgCalories: 3kcalSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 1gIron: 1mg

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Karipatta Chutney

Equipment

Ingredients 1x2x3x

Instructions

Nutrition

Ingredients