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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 60 Mins
  • Servings 12

Ingredients

  • 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

Instructions

  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.