There’s something incredibly comforting about a homemade chutney a burst of flavor that can transform any meal. This No-Onion No-Garlic Tomato Curry Leaf Chutney is a testament to the power of simple, fresh ingredients, bringing the vibrant, tangy essence of South Indian cuisine straight to your table. Its aromatic blend of ripe tomatoes and fragrant curry leaves creates a delightful symphony for your palate, proving that sometimes, the simplest recipes are the most satisfying.
Why You Will Love This Recipe
- Flavorful & Tangy: A perfect balance of sour and aromatic notes that awakens your taste buds.
- Quick & Easy: Ready in under 30 minutes with minimal effort, making it ideal for busy days.
- No Onion, No Garlic: Perfectly suited for dietary preferences, specific observances, or simply for a lighter flavor profile.
- Versatile: Pairs beautifully with traditional Indian bread, snacks, or even as a zesty spread.
- Fresh Ingredients: Highlights the natural goodness of ripe tomatoes and fragrant curry leaves.
Ingredients
- 2 tablespoons Oil (preferably sesame oil for authentic flavor)
- 4 Tomatoes – finely chopped
- 2 Green Chillies – finely chopped (adjust to your spice preference)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 pinch Sugar (to balance the tanginess)
- 4-5 sprigs Fresh Curry leaves
- Salt – or rock salt to taste
- 1 sprig Coriander (Dhania) Leaves – finely chopped, for garnish
Step-by-Step Instructions
- Heat the Oil: Begin by heating a kadai (or a heavy-bottomed pan) with 2 tablespoons of oil over medium heat.
- Saut the Aromatics: Add the finely chopped tomatoes, green chillies, fresh curry leaves, turmeric powder, and a pinch of sugar to the hot oil.
- Cook until Mushy: Saut the mixture for about 15 minutes, stirring occasionally. Cook until the tomatoes become thoroughly mushy, release their juices, and the raw smell dissipates. The mixture should thicken significantly.
- Cool Down: Remove the kadai from the heat and allow the cooked tomato mixture to cool down completely. This step is crucial for achieving a smooth, vibrant paste.
- Blend to Paste: Once cooled, transfer the tomato mixture to a mixer grinder or food processor. Add salt to taste.
- Achieve Smoothness: Blend until it becomes a smooth, cohesive paste. Avoid adding water unless absolutely necessary, as it can reduce the chutney’s shelf life.
Serving Suggestions
This versatile Tomato Curry Leaf Chutney is a fantastic accompaniment to a variety of dishes. Serve it warm or at room temperature alongside traditional South Indian breakfast items like fluffy idlis, crispy dosas, or soft uttapams. As suggested, its absolutely delightful with a warm Rajgira Panner Paratha Recipe a combination that promises a truly satisfying meal. It also works wonderfully as a tangy spread in sandwiches or as a flavorful dip for pakoras.
Chefs Tips & Variations
- For Extra Tang: A tiny bit of tamarind paste or a small piece of kokum can be added while blending if you prefer a more pronounced sourness.
- Spice Level: Adjust the number of green chillies to suit your preference. For a milder version, deseed the chillies. For more heat, you can add a small piece of dry red chili along with the green chillies.
- Storage: Store the chutney in an airtight container in the refrigerator for up to 5-7 days. Always use a clean, dry spoon to avoid spoilage.
- Aromatics: Although this is a no-onion no-garlic recipe, if you don’t have dietary restrictions, a simple tempering of mustard seeds and a pinch of asafoetida (hing) in a teaspoon of oil can be added to the finished chutney for an extra layer of aroma.
- Texture: If you prefer a slightly chunkier chutney, blend for a shorter time or use a pulse setting to retain some texture.