Dassana's Veg Recipes · by Dassana Amit★ 5.0 (10)
Curry Leaves Chutney
NUTRITION · PER SERVING10M COOK
CAL 7%·PRO 3%
CARBS 5G14% OF CAL
2G FIBER0G ADDED2G INTRINSIC1G OTHER2G TOTAL SUGAR
FAT 14G84% OF CAL
5G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A South Indian chutney made with curry leaves, roasted chickpea flour, and coconut. Tangy and aromatic, it pairs with rice, dosas, and other Indian dishes.
condimentindian🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Dassana's Veg Recipes →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1 cup curry leaves
- 1 teaspoon urad dal ((husked black gram))
- 1 teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ½ inch ginger
- 1 or 2 green chilies, (chopped)
- ½ cup grated coconut
- 1 tablespoon roasted chana dal ((roasted bengal gram) - optional)
- 1 pinch asafoetida ((hing))
- 2 tablespoons oil
- salt as required
At a glance
PER SERVING · TIME 10M
CAL 7%·PRO 3%
CARBS 5G14% OF CAL
2G FIBER0G ADDED2G INTRINSIC1G OTHER2G TOTAL SUGAR
FAT 14G84% OF CAL
5G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 5m
- Sodium
- 266mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 161mg
- Calcium
- 15mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 266MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.