Preparation

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 needed.

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.