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Curry Leaf (Limdi) Chutney

Curry Leaf (Limdi) Chutney

Great condiment, if you like the flavor of curry leaves!


  • 3 cups curry leaves (limdi), washed

  • 3 carrots, peeled and cut into chunks

  • ¼ cup oil

  • 1 teaspoon mustard seeds

  • 1 teaspoon whole cumin

  • ¼ teaspoon asafetida

  • ½ teaspoon turmeric

  • 1 tablespoon coriander powder

  • 1 tablespoon cumin powder

  • 2 tablespoons sesame seeds

  • 2 tablespoons coarsely ground raw peanuts

  • 1 tablespoon garlic paste

  • 1 tablespoon red chili powder, or to taste

  • 1 teaspoon salt, or to taste

  • 2 tablespoon lemon juice

  • 1 teaspoon sugar


Take the carrots and put them in a food processor or a mini prep. Process till finely chopped. Remove and set aside. Take the curry leaves and process them till finely chopped. Remove and set aside.

Heat a wok on medium heat. Add oil, mustard seeds and whole cumin. Let the seeds splatter, then add the asafetida. Immediately add in the chopped carrots. Stir for a couple of minutes. Now add in the chopped curry leaves. Mix gently for a few minutes until the curry leaves become really fragrant. Add in the turmeric, coriander powder, cumin powder, sesame seeds, crushed peanuts, garlic, red chili powder and salt. Mix well and continue cooking for 5-7 minutes on medium heat.
Turn off the heat and add in the lemon juice and sugar. Mix well and taste for salt.

Cool the chutney and serve with kadhi and rice, warm rotis or rice and yogurt.

Keeps well in the fridge for up to two weeks.