Curry leaves spice rub/dry chutney

[Monica Bhide]

Curry leaves spice rub/dry chutney

My mother in law submitted this recipe to a contest in Mumbai and won the first prize. She competed with 80 women. This dry chutney can be used as a spread for bread, sprinkled on warm rice, or as a topping for whipped salted yogurt.

• 1 c curry leaves
  
• 2 T sesame seeds
  
• 2 T roasted peanuts
  
• 1 tsp dried mango powder
  
• 1/2 tsp red chili powder
  

Pinch of sugar

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Salt to taste

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Place the curry leaves in a large skillet and dry roast over medium low heat till all the moisture dries out. The leaves will begin to darken. Pick one up and if they crumble easily between your fingers, they are ready. Let cool. In a blender combine with all the other ingredients - grind to a fine powder - it may to slightly sticky due to the peanuts in the mix. this is okay. Store refrigerated for upto a week in an airtight container.

This recipe has been adapted from my book "The Spice is Right - Easy Indian cooking for Today." by Callawind Publications

Keywords: Easy, Indian, Appetizer, Vegetarian

( RG1160 )