Tomato Chutney

Whenever we go to South Indian restaurant they always serve this chutney along with coconut chutney and coriander chutney as condiments. I personally love chana and urad dal chutney I make, it pairs well with medu vada, idli, dosa.

I make so many varieties of chutney. Most of the Indian food especially finger food and snacks are served with sweet & sour and spicy chutney. I can make chutney using anything I have at home. I have posted tomato chutney recipe earlier which is nut free but this one is different. This chutney can be made with just few basic ingredients from the kitchen and can be done in just few minutes. Perfect last minute dip to go with many dishes.

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Ingredients:
1/2 cup peanuts
2 tomatoes
1/2 onion
10-12 curry leaves
1 tsp cumin
1 tsp urad dal
3-4 chillies
Small ginger piece
1 tsp tamarind paste
Salt
Oil
Tempering:
1 tbsp oil
1/2 tsp mustard seeds
1 /2 tsp cumin seeds
1 tsp urad dal
5-7 curry leaves

Procedure:

1. Dry roast peanut until skin is slightly brown. Let it cool completely and then remove the skin. Keep this aside.
2. Chop onion and tomatoes.
3. In a pan, add 1tbsp oil. Then add cumin seeds and urad dal, then add curry leaves and onion and sauté until soft. Then add chopped tomatoes. Sauté 2-3 mins until tomatoes are soft. Let it slightly cool.

4. In a blender, add onion tomato mixture, roasted peanuts, chilies, ginger, tamarind paste and salt to taste. Blend to smooth paste. Remove this in a bowl.

5. Prepare tempering. In a small pan, add 1 tbsp oil. When oil is slightly hot, add mustard seeds, cumin seeds and urad dal and stir. Once mustard seeds starts to splutter, add curry leaves and asafetida. Pour this hot flavoured oil on chutney and mix well.