Green Tomato Chutney 1

Ingredients:

Green tomatoes - cut into small pieces 1"x1" - about 1cup
Bell peppers -  cut into small pieces 1"x1" - about 1cup
green chilies - 2-3 cut into thin slices
for oil tempering - peanut oil, black mustard seeds, turmeric, hing powder
Peanut powder - 1/4 cup
gud or brown sugar - 1-2 Tb or more if tomatoes are tart.
salt to taste.
chopped cilantro leaves - 2-3 tsps
freshly grated coconut - 3-4 Tb (optional)

Recipe:

Heat pan and add 4-5 tsp peanut oil.  Prepare oil tempering and add green chilies and green tomatoes and 1/4 cup water.  Add salt, gud and stir well. Cover for 5 minutes and let it get cooked. Remove cover and check if the tomatoes are cooked well. Add water if necessary and cook more.  It should not be mushy and all the water should be gone. Add 1/4 cup peanut powder. Mix well. Cover and
cook for a minute or two and remove from the heat. If you cook this longer then peanut powder will get burnt.
Sprinkle with cilantro and freshly grated coconut (optional).
Serve as a side dish with Indian bread, or rice

Notes:

1) You can use this as a chutney or hot condiment. When you are using more chilis always add more oil for the tempering so the hotness of the chilis won't bother your stomach. Just add 1/8 tsp citric acid so it will last for 2-3 weeks in the refrigerator. Add more gud or salt according to the taste. Remember, Maharashtrian food is well balanced with salt, sugar and tartness. Don't add coconut if
you want it to last longer as coconut can go rancid.
Also add cilantro with tomatoes so it will also get cooked.
2) you can grind it to a fine paste so as to use as chutney.