Chutneys are delectable accompaniment that adds flavour, colour and texture to any meal. It also enhances the nutritional value of the meal. Amongst the many varieties of chutney, tomato chutney is one of the preferred chutney at home. I make many varieties of tomato chutney. Few days back, i made this chutney for breakfast. It was so yummy that i really wanted to share the recipe with everyone.
This tangy, spicy and vibrant chutney is made with fresh tomatoes and crunchy peanuts. Peanuts are a good source of protein and good fats. It is very easy to make and requires only the basic ingredients from your kitchen. It simple and nutritious chutney will be great accompaniment for idli, dosa, othappam, paniyaram, rotis and even hot steamed rice. With a dash of melted better, it will certainly entice your palate. You can also use this as a sandwich spread or serve it as a dip during parties.
Ingredients
| Ingredient | Quantity |
| Tomato | 3, medium sized |
| Raw peanuts | 1/4th cup |
| Sesame oil | 1 tbsp |
| Ginger | 1 inch |
| Mint leaves | 1/2 cup |
| Jaggery | 1 tsp |
| Sambar powder | 2 tsps |
| Mustard | ½ tsp |
| Split urad dal | ½ tsp |
| Asafoetida | ½ tsp |
| Salt | 1 tsp ( or to taste) |
| Curry leaves | 1 sprig |
| Preparation time | 5 mins |
| Cooking time | 10 mins |
| Servings | 4 |
| Cuisine | South Indian |
| Author | Anuradha Balasubramanian |
| Key words | Chutney, tomato chutney, peanut, accompaniment |
Method
- Wash and chop tomatoes.
- Wash, peel and chop ginger.
- Heat a pan. Add 1 tsp of oil and raw peanuts.
- Roast the peanuts till it becomes crisp. Remove and keep it aside.
- Add 1 more tsp of oil to the pan. Add chopped ginger and tomatoes.
- Add salt, sambar powder, jaggery and asafoetida. Saute for few mins till tomatoes become little tender.
- Add the mint leaves and continue to cook for few seconds.
- Remove and cool it for some time.
- Grind together the cooked tomatoes and roasted peanuts to a coarse paste.
- Coarse consistency will add a good crunch to the chutney.
- Add the remaining oil to the pan. Add mustard. Once it starts spluttering, add split urad dal and curry leaves.
- Add the tempering to the chutney.
- This chutney can be a perfect accompaniment for idli, dosa, othappam, paniyaram, roti etc. It can be used as a sandwich spread or served as a dip too.
Nutritive value per serving
| Energy | 113 cal |
| Carbohydrate | 5 gms |
| Protein | 3.2 gms |
| Fat | 9 gms |
| Fibre | 3 gms |
Variations and Tips
- To make the chutney more spicy, green chillies or whole red chillies can be included.
- Garlic can also be added along with ginger.
- Instead of mint leaves, coriander leaves or curry leaves ca also be added.
- Roasting the peanuts helps to give crunchy texture to the chutney.