Dry Curry Leaves Chutney | कडीपत्ता चटणी

There is a secret to the perfect Kadipatta Chutney, and Asha Jadhav Tai from Satara has mastered it over the last 10 years. Our Dry Curry Leaves Chutney is not just a condiment; it’s a piece of culinary heritage passed down from Asha Tai’s mother (Aai). What makes this chutney extraordinary is the "Shade-Drying" technique. Instead of drying the leaves in the harsh sun, which strips away the oils and color, the leaves are dried slowly in the shade to lock in their vibrant green hue and intense natural aroma.

Handcrafted by a dedicated Women’s Self-Help Group in Jawali, Satara, every batch is made with the same love and precision you'd find in a village home. At Past In Present Agro, we ensure that Asha Tai’s traditional process remains untouched—no machines, no chemicals, and absolutely no preservatives. It is a savory, nutty, and aromatic blend that brings the soulful taste of Maharashtra’s rural kitchens straight to your dining table. 🍃✨

Key Highlights & Benefits

• Artisanal Shade-Dried Process: Preserves the natural essential oils and deep green color of the curry leaves.
• Authentic Family Recipe: Made using a traditional 10-year-old recipe inherited from Asha Tai’s mother.
• Empowering Rural Women: Every purchase supports a Women’s Self-Help Group in Satara, Maharashtra.

• Ingredients: Shade-Dried Curry Leaves (Kadipatta), Roasted Peanuts, Garlic, Dry Coconut, Spices, and Salt.
• Shelf Life: Best consumed within 3 months from the date of packaging (Since we use no preservatives, keep it away from moisture).
• Allergen Information: Contains peanuts and coconut.

Approximate values per 100g. %RDA per serve is reproduced as printed on the supplied nutrition table; the serving size is not specified.

Asha Jadhav, Our Maker from Satara

At 50, Asha Jadhav balances the responsibilities of her home with running her food-making enterprise in Satara. Alongside caring for her household, she leads work that provides employment to more than 20 women, bringing a shared love of traditional cooking into their everyday livelihoods.

For PIP AGRO, Asha Tai and her team make a varied range of chutneys, festive Diwali faral and several kinds of pickles. Each recipe has its own character, yet there is a familiar thread running through them: the warmth and flavour of food made in an Indian home kitchen.

What keeps us coming back to her food is the taste. Across such a varied range, her recipes remind us of our grandmothers’ cooking, the traditions of the Indian kitchen and the flavours we grew up with. It is that feeling of home, as much as the individual recipe, that we want to share with you.

Behind these familiar flavours is Asha Tai’s daily effort, balancing home and work while creating opportunities for other women in Satara. We are proud to bring her food to your table and share the story of the women who make it.

• Preservative-Free: 100% natural ingredients with no synthetic additives or artificial flavors.
• Flavor-Rich Profile: A balanced blend of garlic, coconut, and roasted nuts for an authentic "Ghar ka swad."
• Shade-Dried Curry Leaves: Shade-dried kadipatta brings its distinctive aroma to this dry chutney.

1. The Perfect Side: Pairs beautifully with Bhakri, Chapati, or Steamed Rice with a dollop of Ghee.

2. Breakfast Companion: Sprinkle it over Poha, Upma, or Utthapam for an instant flavor boost.

3. Idli & Dosa Twist: Mix a spoonful with cold-pressed oil or ghee to create a delicious dip for your South Indian meals.

4. Curd Mix: Stir it into fresh dahi (yogurt) to make a quick and aromatic raita or dip.

• Crucial: Always use a clean, completely dry spoon to avoid spoilage.
• Transfer to an airtight glass or steel jar immediately to retain the aroma.
• Store in a cool, dry place; refrigeration is not required but can extend freshness in humid weather.