Tomato Curry Leaves Chutney Kamala 16 years ago 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 ChutneyDifficulty: 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. Cuisine: Indian, TamilCurry Leaves Pottukadalai ChutneyDifficulty: EasyThis quick chutney is made with curry leaves and pottukadalai dhal. Cuisine: Indian, Tamil Pin Print Tomato Curry Leaves Chutney Recipe rating: N/A Recipe by S Kamala Course: ChutneyCuisine: Indian, tamilDifficulty: Easy Servings6servingsPrep time5minutesCooking time5minutes A 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.