Make the chutney
Heat the oil with
the curry leaves, chiles, mustard seeds, and cumin over medium-high heat until
the cumin is golden and fragrant, about 2 minutes. Stir in the turmeric and
cook until the chiles darken, 1 to 2 minutes longer. Stir in the onions and
cook until they have wilted and are opaque, 5 to 7 minutes. Stir in the
peanuts, cook for 3 minutes, and then add the tomatoes, tomato
paste, sugar, curry powder, cayenne, and salt. Cook for 10
minutes, stirring often, pressing the tomatoes up against the sides of the pot
to crush them.
Reduce the heat to medium and cook until the tomato
juices are reduced and the chutney is thick and jammy, stirring often, for 20
to 35 minutes (in the summer when tomatoes are juicy, it may take longer to
thicken; in the winter, it may happen more quickly). Taste, adding more salt if
Make the burgers
Place 1 Tbs. of the
oil, curry leaves, cumin seeds, black pepper, and red pepper flakes in a large
frying pan over medium-high heat, stirring often, and cooking until the cumin
seeds are fragrant and lightly browned, about 2 minutes.
Add the onion and
cook until translucent, 2 to 3 minutes, stirring often. Transfer the mixture to
a bowl and set aside to cool.
Place the ground
turkey in a large mixing bowl and gently knead in the remaining ingredients.
Stir in the onion mixture and form into four patties.
Wipe out the frying
pan with a paper towel/absorbent paper. Heat over medium-high for 2 minutes,
add 1 Tbs. oil, and then add the patties. Reduce the heat to medium and cook
until browned, about 4 minutes. Flip and cook the other side until browned and
the center is cooked to your preferred doneness.
Place the burgers on the toasted buns, dollop with raita and chutney, and serve.
Make Ahead Tips
The chutney can be refrigerated in an airtight container for up to 1 week.