How To make Neem Chutney? | Instant Neem Chutney Recipe
Neem is a tree that is well-known for its medicinal properties. It has been used in traditional Ayurvedic medicine for centuries, and its leaves are known to have antifungal, antibacterial, and anti-inflammatory properties. Neem leaves are also known to be a great source of antioxidants and are known to help boost the immune system. One delicious way to incorporate neem leaves into your diet is by making neem chutney. In this article, we will discuss how to make neem chutney at home.
Here is a breakfast recipe that is easy to prepare and delicious to eat.
Ingredients
- 2 cups of fresh neem leaves
- 1 cup of fresh coriander leaves
- 1/2 cup of fresh mint leaves
- 1 onion, chopped
- 4-5 garlic cloves, chopped
- 2-3 green chilies, chopped
- 1 tbsp of tamarind pulp
- Salt to taste
- 1/2 tsp of cumin powder
- 1/2 tsp of coriander powder
- 1/2 tsp of mustard seeds
- 1/2 tsp of urad dal (split black lentils)
- 1/2 tsp of chana dal (split chickpeas)
- 1-2 tbsp of oil
Instructions:
- Start by washing the neem leaves thoroughly in water to remove any dirt or debris. Remove the stems and keep the leaves aside.
- Next, wash the coriander and mint leaves and chop them roughly.
- Take a pan and add a tablespoon of oil. Once the oil is hot, add the chopped onion, garlic, and green chilies. Fry them until the onions turn translucent.
- Add the neem leaves to the pan and fry them for 2-3 minutes until they wilt and turn slightly brown.
- Add the chopped coriander and mint leaves to the pan and mix everything well.
- Add the tamarind pulp, salt, cumin powder, and coriander powder to the pan and mix everything well.
- Turn off the heat and let the mixture cool down.
- Once the mixture has cooled down, transfer it to a blender and blend it to a smooth paste.
- Transfer the chutney to a bowl and set it aside.
- Take a small pan and heat some oil in it. Once the oil is hot, add the mustard seeds, urad dal, and chana dal. Fry them until they turn slightly brown.
- Pour the tempered mixture over the chutney and mix well.
- Your neem chutney is ready to serve.
Tips
- If you find the neem leaves to be too bitter, you can soak them in water for 30 minutes before using them in the chutney. This will reduce the bitterness of the leaves.
- You can adjust the amount of green chilies according to your taste preferences. If you want the chutney to be spicier, you can add more chilies.
- If you don’t have tamarind pulp, you can use lemon juice as a substitute.
- You can store the chutney in an airtight container in the refrigerator for up to a week.
conclusion
Neem chutney is a delicious and healthy way to incorporate the medicinal properties of neem leaves into your diet. This chutney is packed with antioxidants and is known to help boost the immune system. It is also easy to make and can be stored in the refrigerator for up to a week. So the next time you have some neem leaves on hand, give this recipe a try and enjoy its many benefits.