Tomato - Peanut Chutney

There are several versions of tomato chutney in Indian cuisine that can be served as aside dish to several breakfast dishes / rice or can be used as a spread or dip. The version I am posting today uses peanuts as well that makes the chutney more flavorful. I have added both green and red chilies here but only red chilies can be added for a brighter color, if you prefer. This spicy chutney goes well with idlis or dosas and can stays fresh for 2 or 3 days, refrigerated.

Here are some other tomato based chutneys to go with breakfast dishes. 

Tomato  and cilantro chutney

Kara chutney

Chettinad chutney

Ingredients for chutney:

1 tbsp. oil
1/2 tsp cumin seeds
1 onion, chopped
4 red chilies + 2 green chilies or to taste
2 tomatoes
1/2 tsp. sized tamarind ball
1/4 cup roasted and skinned peanuts
Salt to taste
Ingredients for tadka:

1 tsp. oil
1/2 tsp each mustard seeds 

1/2 tsp. black gram / urad dal
Few curry leaves

 
Directions:
* Heat oil in a pan and add cumin seeds. When the cumin seeds start to turn a shade darker, add chilies and saute for about 10 seconds and add onion. 

* Saute until the onion turns translucent. Add tomatoes and tamarind. Continue to cook until tomatoes turn mushy. Turn off the stove.

* Grind the sauteed tomato mixture, peanuts and salt, adding hot water if needed. (The hot water increases the shelf life of the chutney.) Transfer the ground chutney to a bowl.
* Heat a tsp. oil and add mustard seeds and black gram. When the black gram starts to turn  reddish, add curry leaves and turn off the stove. Pour this tadka over the chutney and stir once to combine.
* Serve this with any south Indian breakfast dishes as a side dsih. Refrigerate any left overs and use within a couple of days. 

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