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| Main ingredients | Tomatoes, Roasted peanuts, Oil, Cumin seeds, Black peppercorns, Ginger, Dried red chillies, Sugar, Fresh coriander stems, Lemon |
| Cuisine | Indian |
| Course | Chutney |
| Prep time | 20-25 minutes |
| Cook time | 15-20 minutes |
| Serve | |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 4 medium tomatoes (tamatar)
- ¼ cup roasted peanuts (moongfalli)
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 5-6 black peppercorns
- 1 inch ginger, roughly chopped
- 2-3 dried red chillies, broken
- Salt to taste
- 1½ teaspoons sugar
- 8-10 fresh coriander stems
- ½ lemon
Method
- Halve the tomatoes.
- Heat oil in a shallow non-stick pan, add cumin seeds and once they start to change colour, add black peppercorns, ginger, dried red chillies and roasted peanuts, mix and sauté on medium heat for 4-5 minutes. Add ¾ cup water and mix well.
- Arrange the tomatoes on top cut side facing downwards, cover with a lid and cook on low heat for 8-10 minutes.
- Gently remove the peels of the tomatoes and allow the mixture to cool completely.
- Transfer the mixture into a grinder jar, add salt, sugar and coriander stems. Squeeze the juice of lemon and grind to fine paste.
- Transfer into a serving bowl and use as required.
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