Karipatta Chutney (Curry Leaf Chutney)
Ingredients
1 tbsp. sesame seeds
2 cups tightly packed fresh curry leaves
1 tbsp. roughly chopped jaggery or packed brown sugar
1⁄2 tsp. tamarind paste
1 1" pieces ginger, peeled and thinly sliced
Kosher salt, to taste
Instructions
Heat a 10” skillet over medium-high heat.
Cook sesame seeds until reddish-brown, 1 to 2 minutes and transfer to a blender.
Add curry leaves, jaggery, tamarind paste, ginger, salt, and ½ cup water; purée until smooth.
MSS Organic Farms:
www.organicjaggery.shop
Recipe channel: www.facebook.com/vaagmeefoods
Join Telegram: https://t.me/organicjaggery
Ingredients
1 tbsp. sesame seeds
2 cups tightly packed fresh curry leaves
1 tbsp. roughly chopped jaggery or packed brown sugar
1⁄2 tsp. tamarind paste
1 1" pieces ginger, peeled and thinly sliced
Kosher salt, to taste
Instructions
Heat a 10” skillet over medium-high heat.
Cook sesame seeds until reddish-brown, 1 to 2 minutes and transfer to a blender.
Add curry leaves, jaggery, tamarind paste, ginger, salt, and ½ cup water; purée until smooth.
MSS Organic Farms:
www.organicjaggery.shop
Recipe channel: www.facebook.com/vaagmeefoods
Join Telegram: https://t.me/organicjaggery
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