Peanut Tomato Chutney
Peanut tomato chutney is a tasty side accompaniment to serve with dosa, Idli, Pongal and Vada.
Ingredients
- 1 cup of peanuts toasted and skinned removed
- ¼ cup chopped onion
- 1 tomato
- 3 to 4 green chilly or to taste
- 1 inch ginger chopped
- ½ tsp cumin seeds
- handful of coriander leaves
- tamarind juice or lemon juice juice 1 to 2 tsps or to taste
- 1 tsps oil
Tempering ingredients-
- 1 tsp oil
- ½ tsp mustard seeds
- 1 tsp urad dal
- ½ tsp cumin seeds
- 1 sprig curry leaves
- pinch of asafoetida
Instructions
Roasting Peanuts-
- In a pan dry roast the peanut in low flame until light brown. Do not burn.
- Let cool and rub the peanuts to remove some of the skin.
- If using store bought roasted peanuts, skip this step.
Sautéing-
- Heat 1 teaspoon of oil in a pan. Add cumin seeds and fry for 30 seconds.
- Add onion, green chilly and ginger. Saute till onion turns slightly soft.
- Now add the tomato and cook for 2 to 3 minutes. It doesn't need to be mushy.
- Cool the mixture and then add it to a blender.
- Add the roasted peanuts, coriander leaves, lemon juice, salt and water (about 1 cup or more).
- Grind to a smooth mixture, you may want to add little more water depending on how thick or thin you like the chutney.
- Transfer the chutney to a bowl.
Tempering or Tadka-
- Heat oil in pan and add the mustard seeds.
- Let the mustard pop and then add the urad dal and cumin seeds. Fry till urad till light brown, about 30 seconds.
- Add the curry leaves and asafoetida. Turn off the stove.
- Add the tempering to the chutney and mix.
- Serve the peanut tomato chutney with idli, dosa, upma, vada or pongal.