Tomato and Peanut Chutney

 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