Peanut Onion and Tomato Chutney

This summer I had a glut of tomatoes which all refined so fast that I decided to use them to make different kind of chutney’s.

Ingredients:

  • 5-6 cups of ripe chopped tomatoes
  • 1 chopped onion
  • 3-4 cloves of garlic
  • 1 cup roasted peanuts (dehusked)
  • 2 tbls oil
  • 1 tsp cumin seeds
  • 6-7 dry red chilies
  • 6-7 chopped green chilies
  • 1 tsp salt
  • 1 tsp chili powder
  • 1 tsp turmeric
  • 2 tsp fennel seeds
  • 2 tsp lemon juice
  • chili flakes (optional as garnish)

Method:

  1. Heat the oil and add the cumin seeds, dry red chilies and the garlic.  Once the cumin goes dark, add the onions and chopped green chilies.

2.Once the onions soften, add the chopped tomatoes and salt, chili powder and turmeric.  Also add the fennel seeds.

3. Once the tomatoes soften, add the peanuts and allow to cook for 5 minutes and allow to cool.

4. Once the mixture is cool, add the lemon juice and blend the whole mixture in a blender.

5. Store the chutney in a sterile bottle and serve it as a condiment with any Indian meal.

Peanut Onion and Tomato Chutney

This summer I had a glut of tomatoes which all refined so fast that I decided to use them to make different kind of chutney’s.
Course: Side Dish
Cuisine: Indian
Keyword: accompaniments, chutney
Author: Mina Joshi

Ingredients

  • 5-6 cups ripe chopped tomatoes
  • 1 chopped onion
  • 3-4 cloves of garlic
  • 1 cup roasted peanuts (dehusked)
  • 2 tbls oil
  • 1 tsp cumin seeds
  • 6-7 dry red chilies
  • 6-7 chopped green chilies
  • 1 tsp salt
  • 1 tsp chili powder
  • 1 tsp turmeric
  • 2 tsp fennel seeds
  • 2 tsp lemon juice
  • 1 tsp chili flakes (optional as garnish)

Instructions

  • Heat the oil and add the cumin seeds, dry red chilies and the garlic.  Once the cumin goes dark, add the onions and chopped green chilies.
  • Once the onions soften, add the chopped tomatoes and salt, chili powder and turmeric.  Also add the fennel seeds.
  • Once the tomatoes soften, add the peanuts and allow to cook for 5 minutes and allow to cool.
  • Once the mixture is cool, add the lemon juice and blend the whole mixture in a blender.
  •  Store the chutney in a sterile bottle and serve it as a condiment with any Indian meal.

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