When I decided to make the Zambian Chapati, I knew I had to make a relish along with the lentil dish that I had planned. This Tomato and Peanut Relish is almost like the way we make at home, except for the addition of soya sauce. I felt that soya sauce replaced the tamarind we use. Rest of the chutney was almost similar to taste.
This also stays good over days, when refrigerated. So make this more if you want and store it for later use. Of course the chili powder mentioned wasn’t enough, so I added green Chilies as well. Konda was saying that it was sacrilege to intent of trying a new country. I said I can’t be serving a dish that might not be equal on a spicy level.
In this particular relish I made, it is written that peanuts are added when there is no meal available. I felt it took off on the peanut attachment we have.
Tomato and Peanut Relish
Onion, sliced – 1 medium
Tomatoes, chopped – 4 -5 nos
Roasted Peanuts, ground – 1/2 cup
Chilli powder – 1/2 tsp
Soy sauce – 1/4 tsp
Oil – 1 tsp
Green chilies – 2 medium (my addition)
Salt to taste
How to make Tomato and Peanut Relish
Heat a non stick pan with oil, saute finely chopped onions till soft.
Then add in finely chopped tomatoes and cook till they turn mushy.
Add peanut powder and cook till it all combines well.
Finally sprinkle the chilli powder, pour in the soy sauce, and season.
Continue to cook, adding some water if necessary to make the consistency of a thick relish.
Serve with nshima or rice or with roti as I did
The dishes that were part of this meal were the