Ingredients
2 tbsp. neutral oil or ghee
2 tbsp. salted or unsalted roasted peanuts
2 cloves garlic, chopped
1 tbsp. chopped fresh ginger (from about a 1" piece)
1 tsp. ground cumin
1/2 turmeric
1/4 tsp. ground cinnamon
1/8 tsp. cayenne
1 lb. tomatoes, cored and roughly chopped
2 tbsp. apple cider vinegar
2 tbsp. brown sugar
Kosher salt
1/2 tsp. finely grated lime zest
1 tbsp. fresh lime juice
Preparation
Step 1In a large Dutch oven or heavy saucepan over medium-high heat, heat oil. Cook peanuts, stirring occasionally, until golden brown, 2 to 3 minutes. Using a slotted spoon, transfer peanuts to a small bowl, leaving oil in pot. Step 2Reduce heat to medium. In Dutch oven, cook garlic and ginger, stirring, until soft and fragrant, about 1 minute. Add cumin, turmeric, cinnamon, and cayenne and cook, stirring, until combined, about 30 seconds. Add tomatoes, vinegar, brown sugar, and 2 teaspoons salt. Bring to a simmer and cook, stirring occasionally, until reduced and tomatoes are broken down, about 25 minutes.Step 3Transfer tomato mixture to a blender. Add peanuts, lime zest, and lime juice and blend until smooth. (This can also be done in a food processor, scraping down sides, although the result may not be as smooth.)Step 4Transfer chutney to a jar and refrigerate until ready to use.Step 5Make Ahead: Chutney can be made 5 days ahead. Keep chilled.
The term chutney is actually quite broad, encompassing everything from mint chutney (a pourable sauce served with fried foods) to mango chutney (a chunky sauce that brings sweet-spicy brightness to savory dishes like pork chops). If you are overloaded with tomatoes or some of them are past their peak, this is a great recipe to use up the summer bounty. Because you’ll use a blender to make this recipe, there’s no need to peel the tomatoes. Refrigerate the tomato chutney in an airtight container for up to 5 days. P.S.: If you have a peanut allergy, skip them entirely. The chutney will still be just as delicious.
