Peanut onion tomato chutney

Heat oil in a pan; fry the peanuts over medium heat, stirring, until they crackle and start turning golden brown.

Add sliced onions and stir a few seconds; add half a dried red chili and a large garlic clove.

Add the tomatoes with a sprinkle of salt, stir, cover and cook a few minutes until soft.

Add dried prunes for natural sweetness.

Cool completely, then blend with about four tablespoons of water to a thick texture.

Heat a little oil over medium, lower the heat, add black mustard seeds, a halved green chilli and a few curry leaves; pour over the chutney.