Peanut Tomato chutney for Idli, Dosa or Utappam.
Ingredients
1/2 cup of peanuts
2 large tomatoes
2-4 green chilies depending on your desired spiciness
Some cilantro
1/4 tsp turmeric powder
salt to taste
For tempering
1 tbsp oil or ghee
1/8 tsp fenugreek seeds
1/2 tsp mustard seeds
1/2 tsp cumin seeds
a pinch of hing/asafoetida
few curry leaves
Preparation
Dry roast peanuts until the husk is cracked and keep them aside.
Dice the tomatoes.
Cut green chili lengthwise.
Chop cilantro/coriander leaves finely.
Crush the garlic cloves.
Procedure
Place a small sauce pan on low medium heat with oil. When the oil is hot fry red chili and garlic one after one.Add the fried garlic and red chili to peanuts and keep aside. To the same oil in the pan add fenugreek seeds, mustard seeds and cumin seeds. Keep stirring. When the mustard seeds are crackling add hing/asafoetida and curry leaves. Transfer this tempering into a different bowl. Now to this pan add tomatoes, green chili, turmeric powder and salt. Stir it well and cook it covered until the tomatoes are soft. Let them cool down. Once the tomatoes are cooled, take them in your blender jar along with peanuts, garlic and red chili. Make a fine paste. Transfer this into a bowl and add cilantro and the tempering that you made earlier. Mix it well and adjust the salt.
1/2 cup of peanuts
2 large tomatoes
2-4 green chilies depending on your desired spiciness
Some cilantro
1/4 tsp turmeric powder
salt to taste
For tempering
1 tbsp oil or ghee
1/8 tsp fenugreek seeds
1/2 tsp mustard seeds
1/2 tsp cumin seeds
a pinch of hing/asafoetida
few curry leaves
Preparation
Dry roast peanuts until the husk is cracked and keep them aside.
Dice the tomatoes.
Cut green chili lengthwise.
Chop cilantro/coriander leaves finely.
Crush the garlic cloves.
Procedure
Place a small sauce pan on low medium heat with oil. When the oil is hot fry red chili and garlic one after one.Add the fried garlic and red chili to peanuts and keep aside. To the same oil in the pan add fenugreek seeds, mustard seeds and cumin seeds. Keep stirring. When the mustard seeds are crackling add hing/asafoetida and curry leaves. Transfer this tempering into a different bowl. Now to this pan add tomatoes, green chili, turmeric powder and salt. Stir it well and cook it covered until the tomatoes are soft. Let them cool down. Once the tomatoes are cooled, take them in your blender jar along with peanuts, garlic and red chili. Make a fine paste. Transfer this into a bowl and add cilantro and the tempering that you made earlier. Mix it well and adjust the salt.
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