Another fabulous side dish that goes with almost any kind of food is the Tomato Panchamrit, a protein enriched flavourful sweet & sour Tomato Chutney from Maharashtra, western India. Perfect as a snack box recipe, appetizer with bread/rotis, or even as side dish with lunch/dinner, this simple recipe is a must-try one!
The addition of protein-enriched groundnuts, not only acts as a flavour enhancer but also helps to keep one full for longer & the health benefits of groundnuts, when eaten in moderation, are plenty. Rich in potassium, calcium, phosphorus, vitamin B complex, vitamin E & C, as well as healthy cholesterol-free fats and dietary fibre, they provide instant energy, increase metabolic activity & are said to be the ideal snack for in between meals.
Tomatoes, the fruit often confused to be a vegetable, contain lycopene that’s said to be great in controlling the growth of cancer cells, more so when cooked. Also high in vitamin A, B, C, K, calcium, potassium, chromium & dietary fibre, they are a weight watchers’ delight.
Panch (meaning five) and Amrit (meaning nectar), this dish typically contains 5 ingredients & is found in various versions. However, this recipe is slightly different from the sweet one made as a religious offering during sacred rituals. Contains the 5 nectars of tomato, groundnuts, jaggery, turmeric & tamarind.
Keep eating mindfully & enjoy the rainbow ride.
Did you hear this one already? What did one tomato say to another? I love you from my head to-ma-toes!
Recipe for Tomato Panchamrut – Sweet Sour Tomato Chutney
Ingredients (Serves 4 – 6 persons)
- 250 grams fresh tomatoes, finely chopped
- ¼ cup groundnuts, roasted & skinned
- 2 green chillies, slit lengthwise & chopped in half
- 2 tablespoons jaggery/ gud
- 2 tablespoons fresh coriander leaves, finely chopped
- Salt to taste
- 2 tablespoons oil
- ¼ teaspoon asafoetida powder / hing
- ½ teaspoon mustard seeds / rai
- ¼ teaspoon turmeric powder / haldi powder
- Coarsely grind the roasted groundnuts in a blender for a split second (not a complete powder).
- Chop the tomatoes roughly into small cubes.
- Heat oil/ghee in a medium size saucepan/kadhai, add mustard seeds, asafoetida & turmeric powder and stir for a moment.
- As soon as the mustard seeds start to pop, add the slit green chillies & stir again on medium heat for a minute.
- Add in the tomato pieces, jaggery & salt to taste. Stir for a few minutes on medium heat.
- Cover with a lid & allow the tomatoes to steam cook on low heat for 3-4 minutes.
- Add the coarsely ground peanut powder & chopped coriander leaves. Mix well for a few seconds.
- Remove from heat & serve with rice or rotis as a sweet-sour side dish or chutney.
Video for Tomato-Panchamrut