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Wash, drain and slice button mushrooms; set aside.
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In a saucepan, heat 2 tablespoons cooking oil and when hot, add ½ cup sliced onions and 2 green chilies/1 jalapeno, chopped. Sauté on medium high heat, stirring often until slightly softened.
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Add sliced mushrooms along with 2 to 3 tablespoons of Schezwan Chutney (according to your preference of spice level), ½ to 1 teaspoon of dried oregano leaves and salt to taste (remember the chutney has salt too).
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Mix well and cook on medium heat, stirring often on high heat just until the mushrooms have softened and almost cooked. Do not worry if mushrooms leave water (if it does); makes the filling moister.
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Garnish with chopped cilantro (if preferred) and set aside to cool.
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Meanwhile, slice tomatoes and slice more onions (about 1 tomato and 1 onion) or cut into rings.
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If using pomegranate, remove and set aside the pomegranate pearls.
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For the spiced up peanuts, use roasted peanuts or for a spicier version, use store bought spiced peanuts or stir in black pepper powder, chili powder and salt to taste to roasted peanuts.