Tomato Peanut Chutney

5 Dec

A hot and sour tomato peanut chutney (pachadi), the making of which a friend from Andhra demoed to me in my kitchen last evening. Tomato peanut chutney is a great side dish with boiled rice, especially on days when you don’t have another curry to accompany your meal.

[I had looked on with much trepidation when my friend picked up a fistful of chilies to put into the chutney. She assured me it will work, and so it did. Eat in small quantities but don't skimp on the heat – that was her advice, and I'm going to stick to it!]

tomat-peanut-chutney-closeup

You Need:

  • Tomatoes – 6 ripe
  • Green chilies – 8
  • Dry red chilies – 2
  • Peanuts – 1/4 cup
  • Tamarind – 1-inch ball
  • Salt – to taste
  • Whole coriander seeds – 1 teaspoon
  • Fenugreek seeds/methi kuria – 1/2 teaspoon
  • Mustard seeds – 1 heaped teaspoon
  • Asafoetida powder – a pinch
  • Peanut oil – 1 tablespoon

tomato-peanut-chutney-ingredients

How To:

Heat oil in a skillet. When hot, add mustard seeds and fenugreek seeds. After the mustard seeds have spluttered, add dry red chilies, coriander seeds, peanuts and asafoetida powder. When the peanuts turn brown (this should take a few seconds only on high heat), take the pan off the heat.

tomato-peanut-chutney-tadka

Set the tempering aside and allow it to cool.

Wash and chop tomatoes into large cubes. Snip the heads off green chilies.

chopped-tomatoes-chilies

Remove the tempering from the pan into a chutney grinder and grind it to paste. In the same pan, add a few more drops of oil and cook the tomatoes and green chilies together on high heat, stirring regularly. Pluck apart the tamarind ball into bits and add it to pan in which tomato-green chili is being cooked.

After 10 minutes, the tomatoes and green chilies will look somewhat like this:

chopped-tomatoes-chilies-cooked

Take the cooked tomato-green chilies off the heat and allow it to cool. When it reaches room temperature (we quickened this step by stirring it with all might under a full-speed fan), add the cooked tomato-green chilies to the ground tempering and pulse again.

Tomato peanut chutney is ready to serve. We had it on the side with rice and aloo palak (spinach potato curry).

tomat-peanut-chutney-jar-490

When refrigerated, the chutney lasts for stays good for 3 days or so.

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