Tomato and Peanut Chutney
Tomato Peanut Chutney- Roasted peanut and tomato dip
Prep Time5 minutes mins
Cook Time5 minutes mins
Total Time10 minutes mins
Course: Chutney /Dips
Cuisine: Indian
Keyword: peanut chutney, tomato chutney, tomato peanut chutney
Author: Anjana Chaturvedi
- 3 Tomatoes / Tamatar chopped – 3 medium size
- 1/2 cup Roasted peanuts / moongphali
- 4 Dried red chilies
- 1 tsp Tamarind pulp optional
- Salt / Namak to taste
Tempering
- 3/4 tsp Mustard Seeds / Rai
- 3/4 tsp White lentil/urad daal
- Asafoetida / Hing powder a pinch of
- 8 Curry Leaves
- 3.5 tsp Cooking Oil
Heat 2.5 tsp oil in a pan and add dried red chilies.
Roast on low heat for few seconds or till they change color and become darker.
Now add chopped tomato and little salt ans saute till tomatoes become soft.
Let them cool down completely.
In a mixer jar add cooked tomatoes,peanut, tamarind and salt and grind to make a paste.
Take out the paste in a bowl.
In a small pan add 1 tsp oil and then add white lentil,mustard seeds.
When seeds start crackling add asafoetida and curry leaves.
Pour the tempering over the prepared chutney and mix.
Serve with any snack,dosa or idli.