A chunky, nutty tomato ginger chutney with a sprinkling of roasted peanuts. Like the sound of it?
The most interesting part of this chutney is its texture. In a typical chutney, we grind all the ingredients to the same consistency. In this one, we use whole curry leaves, large chunks of tomatoes, and roasted peanuts. No grinding. You can have this chutney as an accompaniment with parathas (methi parathas and tomato peanut chutney are my favorite combo) or as a sandwich spread.
- Tomatoes – 3
- Peanuts – 1/2 cup
- Ginger – 1.5-inch stick
- Turmeric powder – 1/2 teaspoon
- Salt – 1/2 teaspoon
- Jaggery – 1/2 teaspoon
- Green chilies – 1 or 2
- Curry leaves – approx. 20
- Asafoetida – 1/2 teaspoon
- Mustard seeds – 2 teaspoons
Chop the green chilies and ginger finely. Wash and pat dry the curry leaves.
Chop the tomatoes into 1-2 cm pieces. The shape doesn’t matter, just chop roughly.
Dry roast the peanuts till the skin turns brown. [Check these easy to follow instructions for how to dry roast raw peanuts.]
In a kadhai or wok, add two teaspoons of mustard oil and heat it to smoking point. Add a teaspoon of mustard seeds and as soon as the seeds stop spluttering, add the curry leaves, finely chopped ginger and green chilies.
Saute till the ginger begins to turn brown and the curry leaves begin to turn crisp, stir a couple of times to cook evenly. Then add asafoetida powder and after about 20 seconds, add the tomatoes, turmeric and salt.
Cook covered for 7-8 minutes, on medium-high flame, stirring occasionally.
Add jaggery powder, mix, adjust salt. Cook for another two minutes or till the chutney reaches the consistency you like, and switch off the flame.
Allow the chutney to cool to room temperature. Fold in the roasted peanuts.
Serve at room temperature with any Indian meal. I like it best with parathas and in sandwiches.
Tomato ginger chutney when refrigerated will stay usable much longer than chutneys made of raw ingredients. I have happily used it for up to four days.