Tomato Curry Leaves Chutney

 The special Tomato curry Leaves chutney made with Sesame, Coconut, Curry Leaves, and Tomatoes is unrivaled. Rice, dosas, idli, and upma all go well with the tangy, spicy chutney.

Any kind of tomato chutney tastes good. This is one of the many methods I use to make it. This tastes mild but good and has the freshness of coconut and sesame.

Because it does not contain garlic or onion, this chutney will please everyone who does not like them. This works out in a good way for Rice.

Curry Leaves Tips

• Instead of using tender Curry leaves, use older ones.

• In this chutney, I haven't used garlic, but you can if you want to. It should be cooked for 2 to 3 minutes with the tomatoes. It can even be ground and added to the seasoning.

• Local tomatoes naturally taste sour. If you want it to be sourer, you can add some tamarind.

Ingredients of Tomato curry leaves chutney

• 300 grams of tomatoes,
•  1/4 cup curry leaves,
•  1.5 tablespoons sesame seeds,
•  1/2 cup grated coconut,
•  6 green chilies,
•  3 tablespoons oil

 For Seasoning:

•  1/2 teaspoon mustard, 
• 1/2 teaspoon cumin, 
• 1/2 teaspoon black gram, 
• and 1 teaspoon raw Bengal gram.
• Two red chilies

Read more: Tomato mint Chutney

 Instructions:

• Roast the sesame seeds in a pan with one teaspoon of oil until they splutter. Then, thoroughly fry the grated coconut and green chilies.
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• Fry the curry leaves in until they release a clean aroma.
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• Make a smooth paste by grinding this with coriander leaves and adding water. Put it away.
• Put a teaspoon of oil in a pan, add salt, and cook the tomato pieces until they become pulpy. Blend it once more with the curry leaf paste.
• Add all of the recipe's ingredients to the Chutney with a little oil for the seasoning.