Gateaux1

Tomatoes - use vine tomatoes for the best taste. Folks in India can use desi tomatoes. These are our preferred varieties but any tangy variety of tomatoes work. When the tomatoes are not tangy, use a little more tamarind/lime juice, according to your taste.

Onion - any variety of onions work in the recipe.  I normally do not add jaggery or sugar to chutneys.  For slightly sweetish taste, recommend using red onions.

Chilies - green chilies are preferred and for a vibrant color, use a combination of green and red chilies. When using a combination of green and dry red chilies, use more green chilies. Taste of the chutney changes depending on the chilies used.

Garlic - we love garlic in tomato chutney and you can cut down a bit if you are not a big fan of garlic.  Use asafetida when skipping garlic. I highly recommend using garlic.

Tamarind - I use homemade tamarind extract.  If you do not have it on hand, wash and use a small blackberry size tamarind and adjust it depending on its tanginess.  You can also it substitute with lime/lemon juice.

Sesame & Peanuts - I use both sesame and peanuts but you can use one of these too.  I have made it with only sesame and with only peanuts.  Both taste fine.  

Other Ingredients - oil, mustard seeds, cumin seeds, fenugreek seeds, curry leaves, turmeric, salt and cilantro/kothmir.