Karibevina Chutney is prepared using Curry leaves. This can be stored for 15 days in the refrigerator.
Time Required: 20 Minutes
1 Cup Curry leaves
8 – 10 Dry Red Chilies
1/2 Cup Dry Coconut, Grated
1/4 Cup Fried Gram / Hurigadale
1/2 tsp Mustard Seeds
A pinch of Hing / Asafoetida
Salt to taste
Heat a tsp of Oil and fry Dry Chilies and Fried Gram.
Grind Curry leaves, Coconut, Chilies, Fried Gram, Tamarind, and Salt to a paste.
Add water as required.
Heat the rest of the Oil and add Mustard Seeds, when they splutter add Hing.
Add the Chutney to the seasoning and mix well.
Cook for three minutes. Stir continuously. Remove to a container and serve with Indian Bread or Rice.