Tamatar-Moongphali Chatni | Tomato-Peanut Chutney: Version 2.0

This is another recipe for Tomato Chutney that I have been experimenting with last week. This time I used raw peanuts and dropped the jaggery. The result was a sharper and more tangy taste. Note that as the peanuts in this chutney are raw, the cooking time is longer. This results in a more flavourful chutney as the peanuts absorb the spice and tomato juice better.

More Peanut Chutney Recipes @ Annarasa:
Moongphali ki Chatni | Peanut Chutney
Tamatar Moongphali Pachadi | Tomato Peanut Chutney Ver. 1.0

Ingredients:
4 large tomatoes, chopped
2 green chilies, chopped fine
8 kari patta (curry leaves)
1/4 tsp rai (mustard seeds)
1/4 tsp zeera (cumin seeds)
1/2 tsp haldi (turmeric powder)
2 tsp lal mirch (chili powder)
A pinch of sugar
Salt to taste
1 cup raw peanuts, ground
3 tbsp oil

Method:

1. Heat oil in a pan. Add the mustard seeds. When they begin to pop, reduce the heat to medium, and add the cumin seeds, turmeric, and curry leaves.
2. Now throw in the tomatoes and green chilies with a pinch of salt and sugar.
3. Cover the pan and let them stew in their juice for 7 minutes. Add the chili powder and ground peanuts.
4. Stir, cover and cook for another 5 minutes.
5. Remove cover and cook, stirring continuously until the oil separates. 
6. Adjust seasoning including salt to taste.
7. Serve warm or at room temperature.

This Chutney can be stored in the refrigerator in an airtight container for up to 3 days.

Good to Know:  

• Find Tomato Chutney Version 1.0 here.

Vegan Recipe

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