Follow these steps for perfect results
Tomato
finely chopped
Curry leaves
Green Chillies
finely chopped
Turmeric powder
Coriander Leaves
finely chopped
Salt
or rock salt
Sugar
Heat oil in a kadai (wok).
Add finely chopped tomatoes, curry leaves, and green chilies to the kadai.
Add turmeric powder, coriander leaves, salt (or rock salt), and sugar.
Sauté the mixture for about 15 minutes, or until the tomatoes become mushy and the raw smell disappears.
Allow the mixture to cool down completely.
Transfer the cooled mixture to a blender and blend until it forms a smooth paste.
Serve the Tomato Curry Leaf Chutney with Rajgira Panner Paratha or any other dish of your choice.
Expert advice for the best results
Adjust the amount of green chilies according to your spice preference.
For a more intense flavor, temper mustard seeds and asafoetida in oil before adding the tomatoes.
Everything you need to know before you start
10 mins
Can be made 2-3 days in advance and stored in the refrigerator.
Serve in a small bowl, garnished with a sprig of fresh coriander.
Serve with South Indian breakfast dishes like dosa, idli, or vada.
Serve as a side dish with rice and sambar.
Spicy tea complements the chutney well.
Discover the story behind this recipe
Commonly served as an accompaniment to breakfast and lunch in South Indian households.
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