I am a huge fan of chutneys, believing that these really add something to your meal. I also believe that chutneys are very versatile, going well with full Indian meals as an accompaniment and you can also slather them on a slice of bread for a quick snack or even use them for lunch box ideas for your children or even yourself!

I usually have some chutney or the other in the fridge and I was looking for ideas to extend my chutney repertoire when I chanced upon the Andhra style Peanut and Tomato chutney. The recipe intrigued me and so I decided to tweak it a bit to make it my own (as I am usually wont to do). It was a surprise hit and a definite keeper. I made it slightly spicier than usual, so do keep that in mind when you make it yourself.

This is also a no-onion, no-garlic recipe, so it’s good for days when you don’t add these ingredients to your food!

Tomato Peanut Chutney

Ingredients:

• 6-7 medium-sized tomatoes, chopped
• 1/4 cup raw peanuts
• 7-8 fresh red chillies (can substitute with dried red chillies also)
• 1-inch piece of ginger
• 1 tsp mustard seeds
• 1/4 tsp fenugreek seeds
• 2 tsp white sesame seeds
• 2 tbsp gingelly oil
• 1/2 tsp asafoetida powder
• Salt to taste

Method:

• Chop the tomatoes, ginger and red chillies and keep aside
• If using dried chillies, soak them in warm water for 10 minutes, drain and keep aside.
• Heat gingelly oil in a pan and when warm, add the mustard seeds
• When the seeds pop, add the fenugreek seeds and the sesame seeds and let them pop.
• When the seeds pop, add the peanuts and stir till the peanuts start popping and the skin starts to split.
• Then add the chopped tomatoes, chillies and ginger and season with salt and asafoetida and let them cook until the tomatoes become mushy.
• Switch off the gas and let it cool completely.
• Blend into a smooth chutney using as little water as possible.
• This goes very well with idlis, dosa, adai, rotis and even bread.