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Mangalore in my kitchen : Jane DSouza's delightful cookbook

Curry leaves chutney made Mangalore style! It is delicious with dosas, idlis, paranthas and we even have it as a dip at home! 
Course condiments
Cuisine south indian


  • 2 cups curry leaves of
  • 2 tbsp coconut grated
  • 1 tbsp channa dal
  • 1 tbsp toor dal
  • 1 tbsp urad dal
  • 1/4 tsp pepper powder
  • 2 chillies red
  • 1/2 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 1 tbsp oil
  • 1 tsp sugar
  • tamarind a little
  • to taste salt


  • Heat oil and fry all the ingredients on a low flame expect sugar, tamarind, salt and pepper powder for about 5 mins
  • Grind everything to a fine paste, adding a little water if required
  • Store in fridge in an air tight container, it lasts about a week feeling fresh


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