Curry Leaf Ginger Chutney

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Curry leaves are very popular in the Indian kitchen and finds its place mostly in the aromatic tadkas. Growing up in a South Indian home curry leaves were used in almost everything from cooking to hair oils.    I always make this chutney and try to have it like an achar with my meals, the ginger and pepper give it a nice spicy kick and I find it is a easier way to assimilate the goodness of curry leaves.

Curry leaves are rich in plant compounds which are powerful antioxidants that protect us from oxidative damage.  Helps reduce high cholesterol and triglycerides level, thus lowering the risk of heart issues.

Highly effective in reducing blood glucose levels and helps in the management of diabetes. They boost the activity of insulin and are rich in fibre which slows down digestion, thus preventing sudden spikes in blood sugar levels. 

Morning sickness and nausea can be effectively controlled with consumption of curry leaves. 

It's excellent for our hair, prevents premature greying, stimulates hair growth and strengthens hair and prevents hair loss. 

Fresh ginger one of the best digestives is among the most revered roots in Ayurveda. It is tirdoshic meaning it balances the doshas - vata pitta kappa, in our body.  Stimulates the 'Jataragini' the digestive fire and gets the digestive juices flowing. Adding ginger to our diet is the perfect kickstart to our digestive system. 

Did you know that black pepper is a powerful antioxidant, an excellent diuretic making it a detox friendly spice.

So basically this chutney is THE goddess of detox. 

INGREDIENTS:

1 cup curry leaves 

1/4 cup chopped ginger

1 tblspn black pepper

Juice of 1 lemon

1 tblspn jaggery

1/4 tsp salt


STEPS



Grind all the ingredients and enjoy this detox chutney !


Watch the video of this recipe in our YouTube channel mysattvikplate






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