This is a traditional South Indian chutney made with young tomatoes, spices and herbs. Also known as pachi tomato pachadi in Telugu, it is tangy, spicy and full of flavours.
This chutney goes well with rice and bread. You can spread it in sandwiches or use it to fill wraps and rolls.
Ingredients
5 small green tomatoes, chopped 2 tbsp oil 2 tbsp peanuts 7 red chillis 3 green chillis 1 small piece of tamarind ½ tbsp sesame seeds Handful of coriander leaves 1 tsp cumin seeds 4 garlic cloves Salt as needed
To temper
1 tsp mustard seeds 1 tbsp chana dal 1 tbsp urad dal Curry leaves
Method
1) Heat 1 tbsp oil in a pan and add the peanuts, sesame seeds, red and green chillis and garlic. 2) Saute for 2-3 minutes over medium flame. 3) Add the coriander leaves, cumin seeds and tamarind. 4) Saute till the peanuts are cooked well. 5) Add salt and mix well. 6) Transfer this to a blender. 7) Heat 2 tsp oil in the pan and add the tomatoes. 8) Add salt and cook for few minutes till the tomatoes shrink. 9) Add tamarind and cook for a minute. 10) Turn off the flame and let the mixture cool completely. 11) Pulse the peanut mixture in the blender. 12) Add the tomatoes and grind this into a slightly coarse paste. 13) Transfer this to a bowl. 14) Heat ¾ tbsp oil in a pan and add mustard seeds, urad dal, chana dal and curry leaves. 15) Turn off the flame when the mustard splutters and the dals turn golden brown.
Notes:
a) Add or reduce the chillis to taste. b) Saute a chopped onion with the peanuts if desired. c) This chutney can be stored for up to four days in the refrigerator.
Jeyashri Suresh runs the vegetarian food website jeyashriskitchen.com
