Tomato Chutney with peanuts

Chutneys and pickles have a special place in the Indian meal. They add a little tangy, spicy flavor to the food. Chutney is served with a meal or a snack. This chutney goes well with savory pancakes or dhirdi. Roasted peanut powder is added to a lot of Maharastrian dishes. The peanuts in this recipe give it a nutty texture and complete the medley of flavors. When I first posted this recipe I paired it with  wheat flour dhirdi for a quick lunch.

I was very new to blogging then and I always felt the pictures did not do this recipe justice. Four years later I have updated this post with new pictures. I got a chance to make a very flavorful and easy chutney again. This time I paired it with poli/bhaji (Indian flatbread and vegetable side).

You will need
3 medium sized salad tomato, chopped
1/2 onion, chopped
1 serrano pepper, deseeded and minced
1 clove garlic, minced
1 tsp. mustard seeds
1 tsp. asafetida
1 tsp. turmeric powder
3 curry leaves
1 tbsp. roasted peanut powder
salt to taste
olive oil

Heat 1 tbsp. of olive oil in a pan and add the mustard seeds. When the seeds crackle add the asafetida and turmeric powder. To this add the serrano pepper and garlic. Sauté for a minute and add the onions. Let the onions cook for about 5 minutes.

Add the curry leaves and saute for a couple minutes. Add the chopped tomatoes, turn up the heat and let it cook.

Stir frequently to avoid burning. Once the tomato juice evaporates the chutney will begin to come together.

Add the roasted peanut powder. Turn off heat and mix well.

The chutney is ready.

Enjoy!