Andhra Curry Leaves Pickle | Karivepaku Nilva pacchadi | How to Make curry Leaves Pickle

Andhra Curry Leaves Pickle | Karivepaku Nilva pacchadi - Fry Curry Leaves and Green Chillies and cook them in Jaggery and Tamarind paste, and this Chutney lasts more than a month. The combination of Chillies and Curry leaves is sweet, spicy, sour and tastes great with hot Rice and Ghee.

The people of coastal Andhra Konaseema say that this Curry Leaves Chutney is enough though there is no other vegetable available. The same Curry Leaves Chutney can be made with a variation by using red chillies. If you follow that recipe, the Chutney can be stored for at least 6-8 months. I will post that soon.

Follow the tips and measurements carefully to get perfect taste for this simple Chutney. And you can store it for a long time.

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Andhra Curry Leaves Pickle | Karivepaku Nilva pacchadi


Curry Leaves:

  1. Curry Leaves should be thick ones, not tender ones as the tender leaves become a paste. The older leaves have a lot of fibre and you can actually feel the Chutney on your tongue even when you mix it with Rice.

  2. Curry Leaves should be washed and dried in shade until the moisture completely evaporates.


  1. The Tamarind used for the Chutney should be soaked in hot Water and paste extracted. Do not pour too much water or the paste becomes juice. It takes a long time to cook.

  2. You can take out about 100 gms of paste out of the soaked Tamarind.


  1. Jaggery can be about 50 grams. People from Godavari districts prefer sweeter versions but you can reduce Jaggery measures too.

  2. If you don't like Jaggery, you could make it a fully spicy version with Chillies and Salt.

Green Chillies:

  1. I have used about 100 grams of medium spicy Green Chillies for this Chutney. You get more quantity of Chutney with these Chillies.

  2. If you are using spicier Chillies, then you just need 75 grams.


I have not used any seasoning for this Chutney. If you like, you can use Mustard Seeds, Cumin Seeds and Asafoetida Seasoning.

Andhra Curry Leaves Pickle | Karivepaku Nilva pacchadi | How to Make curry Leaves Pickle - Recipe Video

Andhra Curry Leaves Pickle | Karivepaku Nilva pacchadi | How to Make curry Leaves Pickle

Pickles & Chutneys | vegetarian
  • Prep Time 30 mins
  • Cook Time 20 mins
  • Resting Time 1 hr
  • Total Time 1 hr 50 mins
  • Servings 12


  • 50 gms Curry Leaves
  • 90 - 100 gms Tamarind
  • 100 gm Green Chillies
  • 2 tbsp Salt
  • 1/4 cup Oil
  • 1 tsp Mustard Seeds
  • 1/4 tsp Fenugreek Seeds
  • 1 tsp Cumin Seeds
  • 1 tbsp Black Gram
  • 1 tbsp Bengal Gram
  • 2 tsp Coriander Seeds
  • 10 Garlic
  • 1/2 tsp Turmeric


  1. Heat Oil in a pan and add Mustard Seeds and fenugreek Seeds and roast until the Fenugreek seeds turn golden.
  2. Add Bengal Gram and Black Gram and roast until they change colour, Then add the Fenugreek Seeds.
  3. Add Garlic, Green Chillies to the Seasoning and let the Green Chillies cook well in Oil.
  4. In the cooked Green Chillies, add the washed and dried Curry Leaves and fry on medium flame until the leaves lose their moisture.
  5. The Seasoning should be taken into a mixie jar and ground to a coarse paste without adding Water.
  6. Add the Tamarind paste and Jaggery to the same oil in which Curry Leaves have been fried, and cook until a thick paste in the consistency of honey is formed. (Jaggery melts in the Tamarind paste).
  7. In the thick Tamarind paste, add Salt Turmeric and the Curry Leaves Chutney and switch off the stove and mix well. Let it cool.
  8. If you store the Chutney in a glass bottle, it lasts at least a month if refrigerated and 20 days if left outside.

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  • R
    I made this chutney and it tasted lovely however there was a slight bittery taste on the tongue. I followed your recipe but used 1/2 teaspoon fenugreek. Is this rhe cause or cumin caused bitterness
Andhra Curry Leaves Pickle | Karivepaku Nilva pacchadi