This tomato chutney recipe is very different from other tomato chutney recipes and sauces in a manner that the sharpness of sour taste of tomatoes balances with roasted chana (chickpea) and roasted peanut. Inclusion of garlic, gingers and cloves make it delicious as well as add nutritional value to this recipe and help to improve the digestion. Dried whole red chili and whole black pepper make this chutney a little spicy and use of jaggery adds mild sweet flavor to this chutney recipe.
Overall it is a complete package of Indian spices and flavors.
Chutneys are an indispensable part of Indian food. There is a wide variety of chutneys those can be used either as a dip or as a sauce with various snacks and food. Those chutney recipes can be sweet, piquant, sour, sweet-n-sour, or mild. Few of those are served hot, few are at room temperature.
This tomato chutney is one of those condiments which is enjoyed with various South Indian breakfast recipes including Idli, Dosa, Uttapam, Vada. It also goes well with various Parathas, Sandwiches and Dhokla. It is very good condiment recipe for vegans also.