If there's one thing Indian kitchens do well is making endless chutneys, and why not its so delicious & perfect accompaniment to any dish. And lets not forget the plethora of health benefits these herbs, nuts and vegetables when pounded and ground together brings. That's why every part of the country has its own chutney recipe influenced by the produce of that part. This recipe is my everyday go to chutney recipe. I try to keep a jar of it in my fridge at all times.
1 Medium Size Ripe Tomato
1 Clove Garlic
1 Small Green Chilli
1/4 Cup Roasted Peanuts*
1 Tsp Salt
1 Tbsp Lemon Juice
1/4 Cup Water
1 Tsp Mustard Seeds
1 Sprig or 7 - 10 Curry leaves
1 Tbsp Oil
1. In grinder grind all the ingredients together. You can use a big mortar and pestle too. Then temper for more enhanced flavour or eat as is. Consume within 7-10 days, tastes best when freshly made and eaten.
In a small pot on medium heat add 1 Tbsp oil.
Add 1 Tsp Mustard Seeds and let it splutter. Then add 1 Sprig of Curry leaves.
Once curry leaves crackle pour chutney in the tempering and mix.
Serve with Instant Semolina Dosa.
*Replace peanuts with fresh coconut if you have nut allergy.