Hikandhi Fathu Satani

Hikandhi fathu satani or curry leaf chutney – like most chutneys – is a condiment from South India, which has a vibrant green colour and a distinct aroma. It is great to enjoy on the side with different rice dishes or even with kirugarudhiya.

For this recipe, we have used fresh curry leaves or hikandhi faiy provided to us by one of our partners, Daily Groceries. Curry leaves are widely used in South Asian cuisine in rice, curries, and other side dishes. They have a distinctive, slightly citrusy scent with a subtle bitterness and a warm, earthy flavour.

You can get curry leaves from Daily Groceries, Dhathuruveringe Market, Boduthakurufaanu Magu, Male’ or get in touch with them via 7998272.

Makes: 1 small bowl of satani

Ingredients:

• 1 cup curry leaves or hikandhi faiy
• 2 garlic cloves
• ½ inch piece of ginger
• ¼ scotch bonnet
• 1 green chilli (cut into 4 pieces)
• ½ cup grated coconut
• ¼ tsp cumin powder
• ¼ tsp salt
• ½ medium-sized lime
• 4 tsp water

Instructions:

1. Into a grinder, add 1 cup curry leaves/hikandhi faiy, 2 garlic cloves, ½ inch piece of ginger, ¼ scotch bonnet, 1 green chilli (cut into 4 pieces), ½ cup grated coconut, ¼ tsp cumin powder, ¼ tsp salt, the juice of a ½ medium-sized lime, and 4 tsp water.
2. Grind all the ingredients together for about 20 seconds on low speed, stopping every 5 seconds to scrape down the sides of the blender. When done, it should look like a thick, slightly coarse, green mixture.
3. Taste the hikandhi fathu satani and adjust the flavours to your preference if needed.