Tomato Curry Leaves Chutney

Experience the flavorful combination of tomatoes and curry leaves in a delicious chutney that complements traditional South Indian dishes like Idli, Dosa, and Chapati. If you appreciate this recipe, don’t hesitate to explore other variations such as Coconut Curry Leaves Chutney and Curry Leaves Pottukadalai Chutney.

• 

  Coconut Curry Leaves Chutney

  Difficulty: Easy

  Explore 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.

  Cuisine: Indian, Tamil
• 

  Curry Leaves Pottukadalai Chutney

  Difficulty: Easy

  Curry leaves pottukadalai chutney is a delicious South Indian chutney made with curry leaves, roasted gram dal (pottukadalai), green chilies, garlic, tamarind, and salt.

  Cuisine: Indian, Tamil

Tomato Curry Leaves Chutney

Recipe by S Kamala

Course: ChutneyCuisine: Indian, tamilDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking time

5

minutes

A chutney prepared with tomatoes and curry leaves pairs well with Idli, Dosa, and even Chapati.

Ingredients

• Tomato – 4

• Curry leaves – a handful

• Red chilli – 4 to 6

• Mango Ginger (மாங்காய் இஞ்சி) – 1 medium piece

• Bengal gram dal – 2 tablespoon

• Asafoetida – gooseberry size

• Cumin (Jeeragam) – 1 teaspoon

• Mustard – ½ teaspoon

• Oil – 1 tablespoon

• Salt – 1 teaspoon or as per taste

Directions

• Chop the tomatoes into medium-sized pieces.
• Heat oil in a kadai and add mustard seeds. Once the mustard seeds begin to pop, add asafoetida, Bengal gram dal, and cumin. Fry on a low flame until the dal turns light brown.
• Add red chillies and sauté briefly. Then, stir in the ginger and fry for a few seconds.
• Add the tomato pieces and cook for two minutes. Follow with curry leaves, frying for a few more seconds. Turn off the stove and let the mixture cool.
• Finally, add a teaspoon of salt and blend into a smooth paste.

Recipe Video

Notes

• I have used Mango Ginger (மாங்காய் இஞ்சி) in this recipe. If you do not have it, use a small piece of ordinary ginger.