Tomatillo Cilantro Peanut chutney

Whenever I propose Upma for dinner, V invariably asks me "What are you making to go with it?". Growing up, upma was generally eaten with "oorugaai" (pickle) so I am never sure how to answer this question. When we were visiting my parents recently, amma had just made some fresh delicious "thakkali thokku" (tomato chutney) and we ate it with everything including upma at breakfast.

So yesterday, since I had some tomatillos at hand, I decided to make some chutney with it, also using one of V's favorite ingredients - peanuts! So here's the recipe.

Ingredients:

5 medium sized tomatilloes - dehusked, washed & chopped
1/2 cup peanuts
1/2 inch pc ginger chopped
2-3 green chillies chopped
1 cup of chopped cilantro (including stem is fine)
1 tsp Jeeragam (Cumin seeds)
1 Tbsp kadalai paruppu (chana daal)
1 Tbsp canola oil
salt to taste

For tempering:
1 tsp oil
1 tsp mustard seeds
pinch perungaayam (asafoetida)

Method:

1. Heat oil in a pan
2. Add the jeeragam and kadalai paruppu
3. When golden, add the peanuts and roast for 5 mins
4. Add the green chilies and ginger
5. After one minute, add the tomatilloes, and salt, and cook for 5-10 mins till the raw smell of the tomatilloes is gone
6. Let cool, place in blender along with chopped cilantro and make in to a smooth chutney and scoop out into a serving dish
7. Heat oil, add the tempering ingredients, and pour on top of the chutney

This chutney is a little sour because of the tomatilloes but it paired the upma beautifully. More importantly, V gave it a thumbs up.

I submitted this recipe to the "Let's go Nuts" event hosted at "Served with Love".