This chutney is made with tomato and curry leaves. Another variation of this chutney is Coconut Curry Leaves Chutney and Curry Leaves Pottukadalai Chutney
Coconut Curry Leaves Chutney
Difficulty: EasyExplore the flavors of South India with these delicious chutney recipes! Made with coconut and curry leaves, these chutneys are a must-try. An alternate version of this chutney is Tomato Curry Leaves chutney.
Curry Leaves Pottukadalai Chutney
Difficulty: EasyThis quick chutney is made with curry leaves and pottukadalai dhal.
Tomato Curry Leaves Chutney
Course: ChutneyCuisine: Indian, tamilDifficulty: Easy
Servings
6
servingsPrep time
5
minutesCooking time
5
minutesA chutney made with tomato and curry leaves.
Ingredients
Tomato – 4 Nos
Curry leaves – a handful
Red chilli – 4 Nos
Fresh ginger – a small piece
Bengal gram dhal – 2 tablespoon
Asafoetida – gooseberry size
Jeera – 1 teaspoon
Mustard – 1/2 teaspoon
Oil – 1 tablespoon
Salt – 1 teaspoon
Directions
- Cut tomatoes into big pieces.
- In a kadai put the oil and when it is hot add mustard.
- When it starts pops up add asafoetida, jeera and bengal gram dhal and fry in low flame till the dhal turns light brown.
- Add red chillies and fry for a while.
- Then add ginger and fry for two minutes.
- Now add curry leaves and fry again for two minutes.
- Then add tomatoes pieces and fry two more minutes.
- Switch off the stove. Allow to cool.
- Add a teaspoon of salt and grind to a paste.