Pineapple Tomato Chutney

This chutney is a product of my successful kitchen experiments, a very rare phenomenon I should add :)

Its really simple to make and versatile to use. The sweet and sour flavors of tomato and pineapple blend really well in this chutney and result in an exotic flavor!

Cut 3-4 ripe tomatoes. Heat oil in a pan and cook them for 3-4 mins on medium heat. Add 8oz crushed pineapples from a can, or use 1/4th fresh pineapple. Cook for 3 mins till everything is soft. Add 2 tsp of white sesame seeds and 2 tbsp of roasted peanuts. Continue cooking for 4 more mins. Add 2 tsp red chilly powder, 1/2 tsp turmeric powder, 1 tsp sugar (optional) and salt to taste.

When the mixture cools, grind to a paste. After this point, you can enjoy as is or add tempering, depends on your taste. For the tempering (optional) - heat 2 tsp oil and add 1 tsp mustard seeds and 1/4 tsp asofoetida. Pour over the chutney. Enjoy with dosa, paratha, bread, ie pretty much anything.

This is my second entry to the guest event on Recipegrabbag A Fruit/Veggie a Month - Pineapple originally started by Priya of Mharo Rajasthan's Recipes.