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Tomato Curry Leaves Chutney

This chutney is made with tomato and curry leaves. Another variation of this chutney is Coconut Curry Leaves Chutney and Curry Leaves Pottukadalai Chutney

Tomato Curry Leaves Chutney

Recipe by S Kamala
Recipe rating: N/A
Course: ChutneyCuisine: Indian, tamilDifficulty: Easy


Prep time


Cooking time



A chutney made with tomato and curry leaves.


  • 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


  • 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.
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