suvir saran chef author consultant
Tomato Onion Peanut Chutney
1/3 cup/160 ml neutral-flavored oil (like canola or grapeseed)
36 fresh or 54 frozen curry leaves, roughly torn
12 dried red chiles
2 teaspoons brown mustard seeds
2 teaspoons cumin seeds
1/2 teaspoon ground turmeric
2 medium red onions, halved and thinly sliced
1 cup/145 g raw, skinned peanuts
3 1/2 pounds/1.6 k tomatoes, roughly chopped
9 ounces/255 g tomato paste (or 1 4.4-ounce/125 g tube double-concentrated tomato paste)
2 tablespoons sugar
1 teaspoon Sambhaar powder or curry powder
1/2 teaspoon cayenne pepper
1 1/2 tablespoons kosher salt
Heat the oil with the curry leaves, chiles, mustard seeds, and cumin over medium-high heat until the cumin is golden and fragrant, about 2 minutes. Stir in the turmeric and cook until the chiles darken, 1 to 2 minutes longer. Stir in the onions and cook until they have wilted and are opaque, 5 to 7 minutes. Stir in the peanuts, cook for 3 minutes, and then add the tomatoes, tomato paste, sugar, Sambhaar powder, cayenne, and salt. Cook for 10 minutes, stirring often, pressing the tomatoes up against the sides of the pot to crush them.
Reduce the heat to medium and cook until the tomato juices are reduced and the chutney is thick and jammy, stirring often, for 20 to 35 minutes (in the summer when tomatoes are juicy, it may take longer to thicken; in the winter, it may happen more quickly). Taste for seasoning adding more salt if needed and then transfer to an airtight container and refrigerate for up to 1 week. Makes about 6 cups.
Tomato chutney always finds a home on my table. This version is a little different because of the addition of peanuts, which add a wonderful texture.
