Tomato Ginger Chutney with Roasted Peanuts

A chunky, nutty tomato ginger chutney with a sprinkling of roasted peanuts. Like the sound of it?

The most interesting part of this chutney is its texture. In a typical chutney, we grind all the ingredients to the same consistency. In this one, we use whole curry leaves, large chunks of tomatoes, and roasted peanuts. No grinding. You can have this chutney as an accompaniment with parathas (methi parathas and tomato peanut chutney are my favorite combo) or as a sandwich spread.

You Need:

• Tomatoes – 3
• Peanuts – 1/2 cup
• Ginger – 1.5-inch stick
• Turmeric powder – 1/2 teaspoon
• Salt – 1/2 teaspoon
• Jaggery – 1/2 teaspoon
• Green chilies – 1 or 2
• Curry leaves – approx. 20
• Asafoetida – 1/2 teaspoon
• Mustard seeds – 2 teaspoons

In the picture above: Tomatoes, ginger, peanuts, green chilies.

How To Make Tomato Ginger Chutney with Roasted Peanuts:

Chop the green chilies and ginger finely. Wash and pat dry the curry leaves.

Chop the tomatoes into 1-2 cm pieces. The shape doesn’t matter, just chop roughly.

Dry roast the peanuts till the skin turns brown.

In a kadhai or wok, add two teaspoons of mustard oil and heat it to smoking point. Add a teaspoon of mustard seeds and as soon as the seeds stop spluttering, add finely chopped ginger and green chilies.

Saute till the ginger begins to turn brown. Throw in the curry leaves, stir a couple of times to cook evenly. Then add asafoetida powder and follow with the chopped tomatoes, turmeric and salt.

Cook covered for 7-8 minutes, on medium-high flame, stirring occasionally.

Add jaggery powder, mix, adjust salt. Cook for another two minutes or till the chutney reaches the consistency you like, and switch off the flame.

Allow the chutney to cool to room temperature. Fold in the roasted peanuts.

Tomato ginger chutney with roasted peanuts is ready.

To Serve:

Serve at room temperature with any Indian meal. Best with parathas and in sandwiches. Goes well on the side with bigger meals too – check out the “Buddha bowl” below: rice, toor dal, capsicum sesame curry and tomato ginger chutney with roasted peanuts.

Notes:

Tomato ginger chutney when refrigerated will stay usable much longer than chutneys made of raw ingredients. I have happily used it for up to four days.

Try other tomato-based condiments too: tomato peanut chutney, tomato pickle in mustard oil and vinegar, roasted tomato chili chutney.