Tomato and Peanut Chutney

Roasted peanut and tomato dip
Chutnies and pickle are  my favorite thing to make ,I often try different chutnies to serve with snacks .With most of the North Indian snacks green chutney and tamarind chutney goes best but with south Indian tiffin varieties coconut chutney and tomato based chutnies are more popular.
I have already posted- Green apple chutney ,sweet tomato chutney , bell pepper and walnut dip and many more chutnies and dip recipes

Prep time-5 min
Cooking time- 5 min
Difficulty level-easy
Spice level-mild
Cuisine- Indian,south
Type- condiment,chutney,side
INGREDIENTS-

• Tomato,chopped - 3 medium size
• Roasted peanuts /moongphali - 1/2 cup
• Dried red chilies - 4
• Tamarind pulp /imli - 1 tsp (optional)
• Salt- to taste

Tempering-

• Mustard seeds /rai - 3/4 tsp
• White lentil /Urad daal- 3/4 tsp
• Asafoetida /hing- a pinch of
• Curry leaves- 8
• Cooking oil- 3.5 tsp

PROCEDURE-

1. Heat 2.5 tsp oil in a pan and add dried red chilies.
2. Roast on low heat for few seconds or till they change color and become darker.
3. Now add chopped tomato and little salt ans saute till tomatoes become soft.
4. Let them cool down completely.
5. In a mixer jar add cooked tomatoes,peanut, tamarind and salt and grind to make a paste.
6. Take out the paste in a bowl.
7. In a small pan add 1 tsp oil and then add white lentil,mustard seeds.
8. When seeds start crackling add asafoetida and curry leaves.
9. Pour the tempering over the prepared chutney and mix.
10. Serve with any snack,dosa or idli.