Sunday, December 22, 2013

Tomato Chutney with peanuts

This chutney goes well the savory pancakes or dhirdi. It can also be served with poli bhaji. Today I made wheat flour dhirdi and tomato chutney for lunch.

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.


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 sauté for a couple minutes. Add the chopped tomatoes, turn up the heat and let it cook. Stir frequently to avoid burning.


When the tomato juice evaporates add the roasted peanut powder. Turn off heat and mix well. The chutney is ready.

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