Ingredients
- Ripe tomatoes - 3
- Raw or roasted peanuts - 3 tablespoons
- Fresh grated coconut - 2-3 tablespoons
- Urad Dal - 1 teaspoon
- Dried red chillies - 2 broken
- Hing/Asafoetida - 1/8 teaspoon
- Curry Leaves fresh - 12 leaves washed
- Cooking oil - 4 teaspoons
- Black mustard seeds - 1/2 teaspoon
- Ginger - half inch piece sliced
- Cilantro chopped - 2 teaspoons
- Salt - 1/8 teaspoon
- Sambar powder - 1/2 teaspoon
Steps
- Part One - prepare garnish
- Heat a frying pan, add 2 teaspoons cooking oil
- Add the mustard seeds, red chillies, curry leaves (half quantity) and a pinch of Hing/asafoetida
- Once the mustard seeds crackle, turn off the heat and shift the contents to a bowl
- Part Two - prepare chutney
- Cut the tomatoes into 4 pieces each
- Heat the same pan, add 2 teaspoons cooking oil
- Add the Urad dal and fry till sligth brown
- Add the tomatoes, peanuts, ginger, remaining curry leaves, salt, sambar powder and fry
- Sprinkle 1-2 tablespoons water if needed
- Once the tomatoes are cooked and mushy, turn off the heat
- Add the cooked tomatoes mixture into a mixie/grinder jar, add the cilantro leaves and make a fine paste
- Shift the paste to the same bowl with the garnish in part one
- Adjust salt by adding more if needed. Add a pinch of red chilli powder if more spice is needed
Enjoy the chutney with your favorite dish like idli, dosa, vada, pakora etc or mix with rice, ghee and eat
