An Indian meal platter often feels incomplete without chutney. If you are bored of the usual coriander, mint, or tomato chutneys, why not try something new and beneficial this time? Yes, today we are talking about a dry chutney made from 'Meetha Neem'—or curry leaves.

This chutney not only doubles the flavor of your meal but is also a boon for digestion and overall health. A major advantage of this dry curry leaf chutney is that it can be stored for weeks. Whether paired with piping hot parathas, idli-dosa, or simple dal-chawal, adding just a spoonful transforms the taste of the entire meal. Let’s look at a very easy way to make it.

**Ingredients Required**
2 cups fresh curry leaves
2 tablespoons urad dal (split black gram) or chana dal (split Bengal gram)
1 tablespoon peanuts
4-5 dried red chilies (adjust according to spice preference)
5-6 garlic cloves
1 teaspoon cumin seeds
1 teaspoon mustard seeds
A small piece of tamarind or 1 teaspoon dry mango powder (amchur)
Salt to taste
1 to 2 teaspoons oil

**Easy Method to Make the Chutney**
First, wash the curry leaves thoroughly and wipe them dry with a cotton cloth to remove all moisture. There should be absolutely no moisture left on the leaves, otherwise, the chutney might spoil quickly. You can also let them air-dry under a fan for a while.

Next, place a pan or wok on the stove and add a little oil. Once the oil is hot, add the mustard seeds, cumin seeds, garlic cloves, and dried red chilies, and sauté lightly. Then, add the urad dal (or chana dal) and peanuts, and roast on a low flame until they turn golden and crispy. Transfer the roasted spices to a plate.

Add the curry leaves to the same pan containing the remaining small amount of oil. Sauté them over a low flame until they become completely crisp. Turn off the heat once the leaves crumble easily when crushed by hand.

Allow the roasted spices and crispy curry leaves to cool down completely; grinding the mixture while it is hot can introduce moisture. Once cooled, transfer them to a blender jar. Add the tamarind or dry mango powder (*amchur*) and salt to taste.

Pulse the blender intermittently to grind the mixture into a coarse texture. Ensure you do not grind it into a fine powder; a slightly coarse texture enhances the flavor of this dry chutney.

Your delicious and nutritious curry leaf dry chutney is ready. Store it in a clean, dry glass jar. Since no water is used in its preparation, it can be safely stored at room temperature for 15 to 20 days or in the refrigerator for up to two months.

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