Tomato Curry Leaves Chutney | Tomato Karivepaku Chutney
Pickles & Chutneys | vegetarian
Raw Bengal gram
Heat one tsp Oil in a pan, roast Sesame seeds till they splutter. Then add grated Coconut and Green Chillies and fry thoroughly.
Add Curry leaves and fry till you get a fresh smell.
Grind this with Coriander leaves, adding water to make a smooth paste. Keep it aside.
Now take a tsp Oil in a pan, cook Tomato pieces adding Salt till they become pulpy. Mix it with the Curry leaves paste and grind again.
For Seasoning, add all the ingredients specified in the recipe in a little oil and add it to the Chutney.