CURRY LEAF CHUTNEY

Curry Leaf Chutney

Coconut oil 50 ml

Mustard 3 GMS

Black gram dal 3 GMS

Shallots- sambar onion 50 GMS

Red Chillies 4 nos.

Tamarind marble size

Curry leaves 20 sprigs

Coconut ½ no

Method

Ø Heat oil, sauté red chilles, shallots tamarind, curry leaves and coconut

Ø Grind to a smooth paste

Temper with mustard and black gram dal