Tomato peanut chutney recipe

Tomato peanut chutney a great sidedish for idli, dosa, paniyaram, chapathi, oothapam, adai etc.This chutney goes very well with any type of main course.

Tomato peanut chutney recipe with step by step pictures and video. This is one of the spicy and creamy chutneys I’ve tried so far.

Chutney is one of the quite essential sidedishes we make to go with idli, dosa, paniyaram or even snacks like bajji, pakora etc. Sidedishes especially like chutneys on the side can make even any boring dish tasty.

This peanut chutney with tomato is inspired by a recipe which referred to andhra style chutney. I suddenly craved for a spicy sidedish so thought to try this. I did refer to few recipes but came up with this version to suit my tastebuds and preference.

The measures are very important in this chutney as you need to balance the tanginess as we are adding both tomatoes and tamarind.

About this tomato peanut chutney recipe:

To begin with first dry roast peanuts, dry chillies until golden brown – transfer to a plate, set aside. now add all other ingredients one by one like garlic, onion,tomato saute until mushy. Finally add the roasted peanuts, red chillies give a quick saute and switch off. Cool down completely then add salt along with little water then grind it to a fine paste. Add the tempered items to hot oil, let it crackle , add this tadka to the chutney. Adjust consistency by adding little water.

Serving and Storage:

This chutney goes well with idli, dosa, chapathi, paniyaram, oothapam , adai etc.
It keeps well in room temperature for 2 days as there is no coconut . However I would recommend to store it in fridge to extend the shelf life.

More Chutney Recipes:

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Tomato peanut chutney a great sidedish for idli, dosa, paniyaram, chapathi, oothapam, adai etc.This chutney goes very well with any type of main course.

Ingredients

1/4 cup peanuts
3 nos red chillies
1 tbsp oil
2 nos garlic
5 nos small onion
2 nos medium sized tomatoes
salt to taste
water as needed

To temper:

2 tsp oil
1/2 tsp mustard seeds
1/4 tsp split urad dal
few nos curry leaves
a pinch hing

Instructions

First to begin with dry roast peanuts and dry red chillies in low flame.
Dry roast until golden brown.
Transfer to a plate, set aside.
Heat oil in a pan – add garlic, small onion saute for a minute.
After that add tomatoes.
Saute until mushy, it takes 3-5 mins.
Now add tamarind, then already roasted peanuts, dry red chillies. Switch off.
Give a quick saute. Remove from flame and cool down completely.
Next transfer it to a mixer jar. Subsequently add required salt.
Add little water and grind it to a fine paste.
Finally for tadka : Heat oil in a pan – add the items listed under one by one to temper. Let it crackle,saute until dal turns golden.
Add this tadka to the chutney.
Give a quick mix. Add water if consistency is thick, so add little by little.
Adjust consistency according to your preference.
I served it with hot soft idlis..it was a yum breakfast.

Notes

I used peanuts without skin. If you use whole peanuts with skin, dry roast until brown spots appear here and there. Remove skin then proceed accordingly.
Adjust spice level according to ypur preference.Adding 3 chillies will give a bit spicy chutney.

Tomato peanut chutney recipe video

Step by step method to make tomato peanut chutney:

1. First to begin with dry roast peanuts and dry red chillies in low flame.

2.Dry roast until golden brown.3.Transfer to a plate, set aside.4.Heat oil in a pan – add garlic, small onion saute for a minute.5.After that add tomatoes.6.Saute until mushy, it takes 3-5 mins.7.Now add tamarind, then already roasted peanuts, dry red chillies. Switch off.8.Give a quick saute. Remove from flame and cool down completely.9.Next transfer it to a mixer jar. Subsequently add required salt.10.Add little water and grind it to a fine paste.11.Finally for tadka : Heat oil in a pan – add the items listed under one by one to temper. Let it crackle,saute until dal turns golden.12.Add this tadka to the chutney.13.Give a quick mix. Add water if consistency is thick, so add little by little.14.Adjust consistency according to your preference.
I served it with hot soft idlis..it was a yum breakfast.

My tips while making tomato peanut chutney:

I used peanuts without skin. If you use whole peanuts with skin, dry roast until brown spots appear here and there. Remove skin then proceed accordingly.
Adjust spice level according to ypur preference. Adding 3 chillies will give a bit spicy chutney.