Curry Leaves Chutney


  • 2 cups curry leaves (discard the twigs, wash and dry)
  • 1 cup raw peanuts
  • 2-3 red chilies
  • 2 tbsp white sesame seeds
  • 1 tsp brown sugar
  • 1/2 tsp salt (or to taste)


  1. Roast the leaves, peanuts, chilies and sesame seeds on low heat
  2. Once properly dry and lightly brown and fragrant, add salt and sugar and take off the heat
  3. Grind to desired fineness level

Serves: 8-10

Inspiration source:

A friend… apparently it’s a common meal-time accompaniment in Maharashtra, western state of India.

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