Gudhi Padwa, Shrikhand-Puri or Puran Poli certainly hold a place of honor. However, alongside these delicacies, a certain bitter dish also holds immense significance and that dish is the Neem leaf chutney (Kadulimb chutney). This is because this chutney is considered extremely healthy, and it is a tradition to commence the New Year by partaking in it.
Now, the question of exactly how to prepare this chutney often puzzles many. Elderly women, steeped in tradition, are well-versed in its recipe. However, many who have recently embarked on their domestic lives may not know how to make it. This special recipe is designed specifically for them... (Neem chutney recipe for Gudhi Padva 2026)
To prepare the Neem chutney, select only the very tender leaves of the Neem tree. You may also include a small quantity of its white flowers. Wash the leaves and flowers thoroughly to ensure they are clean.
Next, soak some tamarind in water and extract its pulp. If tamarind pulp is unavailable, squeezing some lemon juice into the mixture serves as a suitable alternative.
Grind the Neem leaves using a mortar and pestle, or simply process them in a blender. While grinding, add a small amount of carom seeds (Ova), cumin seeds, and a little grated coconut.
Now, transfer the ground mixture from the blender into a bowl. Add the tamarind pulp (or lemon juice) and some jaggery to it. Add a pinch of salt to taste. Once all the ingredients have been mixed together thoroughly, your Neem leaf chutney is ready to be served.
In some regions, to temper the bitterness of the chutney, people also add a small amount of crushed peanuts or ground Bengal gram to the mixture.