Karipatta Chutney (Curry Leaf Chutney)

Curry Leaf Chutney (Karipatta Chutney)

Curry Leaf Chutney (Karipatta Chutney)

This fragrant sauce is great with dosas, the fermented lentil and rice crêpes common in south India. It’s dead simple to make, using just a few vibrant ingredients to deliver big flavor: Fresh curry leaves form the base, with sweetness from jaggery (an unrefined sugar), spice from ginger, and sourness from tamarind.Ingalls Photography

This fragrant sauce from chef Raghavan Iyer is great with dosas, the fermented lentil and rice crêpes common in south India. It's dead simple to make, using just a few vibrant ingredients to deliver big flavor: Fresh curry leaves form the base, with sweetness from jaggery, spice from ginger, and sourness from tamarind. This recipe first appeared in our August/September 2014 special India issue with Mari Uyehara's story Supporting Cast.

Karipatta Chutney (Curry Leaf Chutney)
**From SAVEUR Issue #167** This fragrant sauce from chef Raghavan Iyer is great with [dosas](http://www.saveur.com/article/recipes/dosas-south-indian-fermented-lentil-and-rice-crepes), the fermented lentil and rice crêpes common in south India. It’s dead simple to make, using just a few vibrant ingredients to deliver big flavor: Fresh curry leaves form the base, with sweetness from jaggery, spice from ginger, and sourness from tamarind.
Yield: makes 3/4 cup

Ingredients

  • 1 tbsp. sesame seeds
  • 2 cups tightly packed fresh curry leaves
  • 1 tbsp. roughly chopped jaggery or packed brown sugar
  • 12 tsp. tamarind paste
  • 1 1" pieces ginger, peeled and thinly sliced
  • Kosher salt, to taste

Instructions

  1. 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.