Monica Bhide My mother-in-law submitted this recipe to a contest in Mumbai, competing with 80 other women, and won first prize. This dry chutney can be used as a spread for bread or a topping for whipped salted yogurt or sprinkled on warm rice.
Makes about 1 cup
1 cup fresh curry leaves (stems removed)
2 tablespoons sesame seeds
2 tablespoons roasted peanuts
1 teaspoon dried mango powder (available at Indian markets)
1/2 teaspoon red chili powder
Pinch of sugar
Salt
Place the curry leaves in a large skillet and dry-roast over medium-low heat until all of the moisture dries out and the leaves begin to darken. Pick one up, and if it crumbles easily between your fingers, they are ready. Remove from the pan and let cool.
In a spice grinder or clean coffee grinder, combine the leaves with all of the other ingredients and grind to a coarse powder. Stir in salt to taste. Please note that the final dried chutney may be slightly sticky due to the peanuts in the mix. This is OK.
Store in an airtight container in the refrigerator for up to a week.
