Tamatar Moongphali Pachidi | Tomato Peanut Chutney: Version 1.0

Few days back I made rava idli at home. It was a real treat. My desi mixer-grinder stopped working a few months back and I have not been able to make any of our favourites including idli, dosa, uttapa, chutney since. Having sworn off buying another blender until I find something that is truly heavy duty and will fulfill the needs of a desi kitchen, I am stuck with pursuing recipes that require at the most a dry grinder!! Finding one to do replace the conked machine is no easy task. Any one with any suggestion, do leave a note in the comments section - I will truly appreciate any input in this matter :)

Moving on: with my rava idli steaming in the cooker, and sambaar bubbling away on the hob, I began to crave some sort of chutney to go with this feast!! So I modified a recipe of a tomato pachadi that I love. This chutney can be eaten as is, Alternatively, add a couple of tablespoons of fresh yogurt to get a looser blend that tastes just as yummy!!

More Peanut Chutney Recipes @ Annarasa:
Moongphali ki Chatni | Peanut Chutney
Tamatar Moongphali Chatni | Tomato Peanut Chutney Ver. 2.0

Ingredients:
3 tomatoes, chopped fine
1 green chili
1/2 cup cilantro, chopped fine
1/2 tsp turmeric
1 tsp red chili powder
1/2 tsp cumin
Salt to taste
1/2 cup peanut, roasted
1 tbsp oil
1 tsp jaggery

Method:

1. Heat oil in a pan, add the cumin seeds and roast.
2. Reduce the heat to medium, add the green chilies, cilantro, and the tomatoes.
3. Stir and fry for a couple of minutes, the add the turmeric, chili powder, and salt.
4. Blend well, add 1/4 cup of water. Cover and cook until the tomatoes are soft.
5. Add the jaggery, turn off the heat, and allow to cool for a few minutes.
6. Meanwhile blend the dry roasted peanuts into a fine powder.
7. Pour this powder into the tomato chutney, mix well, and serve warm or cold.

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