- Tomatoes – 6 ripe
- Green chilies – 8
- Dry red chilies – 2
- Peanuts – 1/4 cup
- Tamarind – 1-inch ball
- Salt – to taste
- Whole coriander seeds – 1 teaspoon
- Fenugreek seeds/methi kuria – 1/2 teaspoon
- Mustard seeds – 1 heaped teaspoon
- Asafoetida powder – a pinch
- Peanut oil – 1 tablespoon
- Heat oil in a skillet. When hot, add mustard seeds and fenugreek seeds. After the mustard seeds have spluttered, add dry red chilies, coriander seeds, peanuts and asafoetida powder. When the peanuts turn brown (this should take a few seconds only on high heat), take the pan off the heat.
- Set the tempering aside and allow it to cool.
- Wash and chop tomatoes into large cubes. Snip the heads off green chilies.
- Remove the tempering from the pan into a chutney grinder and grind it to paste. In the same pan, add a few more drops of oil and cook the tomatoes and green chilies together on high heat, stirring regularly. Pluck apart the tamarind ball into bits and add it to pan in which tomato-green chili is being cooked for 10 minutes.
- Take the cooked tomato-green chilies off the heat and allow it to cool. When it reaches room temperature (we quickened this step by stirring it with all might under a full-speed fan), add the cooked tomato-green chilies to the ground tempering and pulse again.
- Tomato peanut chutney is ready to serve.