Tomato Peanut Chutney- Roasted peanut and tomato dip
Tomato Peanut Chutney -Chutnies and pickle are my favourite thing to make ,I often try different chutnies to serve with snacks .With most of the North Indian snacks green chutney and tamarind chutney goes best but with south Indian tiffin varieties coconut chutney and tomato based chutnies are more popular.
I have already posted- Green apple chutney ,sweet tomato chutney , bell pepper and walnut dip and many more chutney and dip recipes
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Tomato and Peanut Chutney
Tomato Peanut Chutney- Roasted peanut and tomato dip
Ingredients
- 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
Instructions
- 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.