Tomato Chutney with Curry leaves is a tasty, spicy chutney that goes great especially with dosas, idlis, or Vadas. Very simple to prepare anytime at home. Just a few ingredients you need for this to prepare. Tomatoes and curry leave 🍃 are the two main and important ingredients. Fried Besan bhujia is being added to make it extra tasty and thick in texture, which serves great and builds up its taste and texture. You may also use this as a sauce spreading up on your burgers 🍔 or Sandwiches 🥪 Well, I personally like to do that so thought 💭 of suggesting 🙂 But you may use this in any way you want 🙂

*Tomato Chutney With Curry Leaves Pinterest Pin*

Total cook time ~

12 minutes

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Ingredients required to prepare Tomato chutney with curry leaves 🍃 are ~

Juicy Tomatoes 🍅 3 medium
Curry leaves 🍃 3/4 cup
Green chili 1
Dry red chili 🌶 1
Salt 🧂 1 and 1/2 tablespoons or as taste
Sugar 1 tablespoon
Onions chopped 1/4 cup
Garlic 🧄 chopped 3 tablespoons
Tamarind pulp concentrated 1 tablespoon
Aloo Bhujia 1/4 cup
Oil 2 tablespoons

For the tadka we need ~

Ghee ( clarified butter ) 3 tablespoons
Mustard seeds 1/2 teaspoon
Green chili 2
Few Curry leaves

This Chatpati tomato chutney is easy to prepare. Could be enjoyed with dosa, idlis, or anything that you wanted to try 🙂

Short Summary for preparing tomato 🍅 chutney with curry leaves 🍃 ~

Heat 2 tablespoons of oil, add cumin seeds 1 teaspoon, 1 dry red chili, 1 green chili into it, and sauté few seconds. Into it then add 3 tablespoons of chopped garlic 🧄, and onions 🧅 chopped 1/4 cup and mix and sauté sometime, until the rawness of the onions and the garlic disappears, then immediately add the curry leaves 🍃 3/4 cup into it and fry all these together sometime. Once the leaves look slightly fried add the roughly chopped juicy tomatoes 🍅 3 medium-sized into it and mix. Then add 1 and a 1/2 teaspoon of salt or add salt as per taste, 1 tablespoon of concentrated tamarind pulp, and 1 tablespoon of sugar into it and mix nicely. Stir and cook sometimes until the tomatoes turn mushy and cooked well. Allow the mixture to cool completely then grind these by adding 1/4 cup of aloo bhujia into it to prepare a paste out of it.

Into a separate frying pan 🍳 heat 3 tablespoons of ghee, then add 1/2 a teaspoon of mustard seeds into it and let these splutter. As soon as these start to splutter add 2 green chilies and few curry leaves into it and stir and fry few seconds until they look fried and a nice aroma starts to come. Simply pour this tadka on top of the chutney and serve with hot DOSAS or idlis 🙂

Step by step directions to prepare Tomato Chutney with Curry leaves 🍃 along with the images shown below ~

Wash and clean curry leave thoroughly under running water.

Clean and pat dry using a kitchen towel or may a cotton cloth to soak any extra water into them for better frying these.

Into 2 tablespoons of oil add cumin seeds 1 teaspoon, red chili 1, and 1 green chili. Quickly sauté these and then add chopped garlic 3 tablespoons into it. Continue sautéing and frying these until the rawness disappears.

Now add finely chopped ginger 1/2 inch and quickly stir …

Add chopped onions 1/4 cup. Stir and fry the onions few minutes or until the rawness disappears.

Now add 1/4 cup of curry leaves

Stir and fry the leaves with the other ingredients until they look fried and nicely cooked

Add roughly chopped tomatoes 3 medium-sized into it and stir to mix

Then add 1 and 1/2 teaspoon of salt or salt as per taste and tamarind concentrated or fresh pulp 1 tablespoon into it and give it a mix.

Add sugar 1 tablespoon and give it a mix. Then cover and cook sometimes

Once done. the tomatoes are mushy and well cooked. Allow the mixture to completely cool

Transfer the mixture into the grinder jar and add 1/4 cup of aloo bhujia into it. Grind these into a paste to prepare our chapati chutney. Smooth in texture and spicy.

Pour out the chutney into a bowl

For Tadkha

Use a frying pan and heat 3 tablespoons of ghee. Once the ghee gets hot. add 1/2 a teaspoon of mustard seeds into it and let these splutter. Then immediately add two green chilis and few curry leaves into it and stir to fry these until turn aromatic.

The leaves look fried and our ghee tadka is ready 🙂

Pour this tadka into our chutney and mix before you serve

Mix tadka with the chutney

Enjoy this chutney with dosas, idlis or vadas, or anything that you want to try and enjoy 🙂

Print Recipe Below ~

Tomato Chutney with Curry leaves

Sonali

Heat 2 tablespoons of oil, add cumin seeds 1 teaspoon, 1 dry red chili, 1 green chili into it and sauté few seconds. Into it then add 3 tablespoons of chopped garlic 🧄, and onions 🧅 chopped 1/4 cup and mix and sauté sometime, until the rawness of the onions and the garlic disappears, then immediately add the curry leaves 🍃 3/4 cup into it and fry all these together sometime. Once the leaves looks slightly fried add the roughly chopped juicy tomatoes 🍅 3 medium sized into it and mix. Then add 1 and a 1/2 teaspoon of salt or add salt as per taste, 1 tablespoon of concentrated tamarind pulp, and 1 tablespoon of sugar into it and mix nicely. Stir and cook sometime until the tomatoes turns mushy and cooked well. Allow the mixture to cool completely then grind these by adding 1/4 cup of aloo bhujia into it to prepare a paste out of it.

Into a separate frying pan 🍳 heat 3 tablespoons of ghee, then add 1/2 a teaspoon of mustard seeds into it and let these splutter. As soon as these starts to splutter add 2 green chilies and few curry leaves into it and stir and fry few seconds until they looks fried and nice aroma starts to come. Simply pour this tadka on top of the chutney and serve with hot DOSAS or IDLI’S 🙂

Print Recipe Pin Recipe

Cook Time 10

Total Time 15

Course Chutney

Cuisine Indian

Servings 6

Ingredients

To prepare tomato chutney we need ~

3 medium Juicy Tomatoes
3/4 cup Curry leaves
1 teaspoon Cumin seeds
1 Green chilis
1 Dry Red Chili
3 tablespoons Garlic cloves (finely chopped)
1/2 inch Ginger chopped
1/4 cup Onion Finely chopped
1 and 1/2 teaspoons Salt
1 tablespoon Concentrated tamarind pulp
1 tablespoon Sugar
1/4 cup Aloo Bhujia

For the Tadka we need

3 tablespoon Ghee (clarified butter)
1/2 teaspoon Mustard seeds
2 Green chilis

Notes

Points to remember ~

Pat dry the curry leaves after washing before frying
You may use dry roasted chickpea flour or roasted Chana instead of aloo bhujia
If the tomatoes you are using not much juicy then you can add a little water when grinding these to adjust the consistency.

Keyword Chutney, Curry leaves recipe, Tomato Chutney recipe, Tomato Chutney with Curry Leaves