Curry Leaves (Kadhipatta) chutney

This is a dry chutney made of kadipatta (curry leaves) and other ingredients. It is an accompaniment to a typical Indian meal of roti-subji or rice-dal or even idli- dosa.

Here's how I make it…..

Ingredients:
Curry leaves- 2 cups

Groundnut or veg oil- 2 tsp
Dry red chilies – 4 or chilli powder- 2 tsp (you can take less or more quantity of chilli as your personal taste)
Sesame seeds (Til)- 2 tbsp
Roasted & peeled peanuts- 2 tbsp
Spilt black lentils- 1 tbsp

Dried mango powder (amchur)- 1 tsp

Sugar- 1 tsp
Salt or to taste

Method:

Remove curry leaves from its stalk and rinse them clean. Wipe them dry using kitchen towel and keep them aside.
Sauté the curry leaves in oil in a wide pan till they turn crisp. This should take ab0ut 10 mins on medium to medium-low heat. Add the dry red chilies, spilt black lentils, sesame seeds and peanuts and roast another 5 mins on medium low heat. You should feel aroma. Take off heat and let it cool. Dry grind with sugar & amchur to a fine powder. Once it is all ground up, add the salt, mix well.
Store in a dry, air-tight container. It stay without fridge for about a month.

Traditionally, tamarind and jaggery used in this chutney. But I used aamchur and sugar instead of these.