Tomato Curry Leaves Chutney


  • Tomato – 4 Nos
  • Curry leaves – a handful
  • Red chilli – 4 Nos
  • Fresh ginger – a small piece
  • Bengal gram dhal – 2 tablespoon
  • Asafotida – gooseberry size
  • Jeera – 1 teaspoon
  • Mustard – 1/2 teaspoon
  • Oil – 1 tablespoon
  • Salt – 1 teaspoon

Cut tomatoes into big pieces. In a kadai put the oil and when it is hot add mustard. When it starts pops up add asafotida, 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 altogether to a paste.
Another variation of this chutney is Coconut Curry Leaves Chutney.
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Coconut Curry Leaves Chutney
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Curry Leaves Pottukadalai Chutney
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