I recently found the book “From Curries to Kebabs” by “Madhur Jaffrey” at my local library. As I browsed through the recipes, I found this interesting recipe for a chutney/dip which is served at a Pakistani Kebab restaurant in Karachi. This Peanut Tomato Chutney can be made in a breeze with minimal ingredients. I was immediately bowled over by this recipe. The original restaurant recipe used crushed peanuts whereas Madhur Jaffrey substituted it with natural peanut butter. I only had honey roasted peanuts with me and I used it. The result was an awesome chutney which tasted superb.
I have decided to make this lovely Tomato Peanut Chutney regularly. It goes well with almost everything from Chips to Dosa. This dip can be used as a Salad Dressing or in your sandwich. You can serve it with Kebabs.
- Honey Roasted Peanuts – 1/4 cup (You can use Peanut Butter or Plain Dry Roasted Peanuts)
- Tomato Ketchup – 3 to 4 tbsp
- Garlic – 1 small clove
- Red Chilly Powder – 1/4 tsp
- Water – as needed
- Salt – to taste
- Grind the peanuts in a coffee or spice grinder.
- Add tomato ketchup, garlic and red chilly powder to the grinder and blend to form a thick paste.
- Transfer to a bowl and dilute the chutney with a few tablespoons of water. Add salt if needed.