Tomato Peanut Chutney

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Tomato peanut chutney is a spicy and tangy relish, prepared with tomatoes and peanuts. This chutney is way more better than the indian traditional tomato chutney and it goes well with appams, idli, dosa, poori, adai, pongal and chapathi, with rice dishes and all kind of snacks.

andhra style chutney recipe | how to make chutney for dosa & idli

Peanut Tomato Chutney is a popular chutney recipe from Andhra Pradesh, India. It serves as a great side for Idli/Dosa/Uttapam/Pessarattu. Simple & delicious.

Chutney is The quintessential side dish from Indian cuisine that gives a pleasant jolt to the taste buds and scores big with almost all types of snacks and meals.

The aromatic, tangy, savory, and sweet taste of any chutney enhances the flavors and turns even a boring or simple dish into a delicacy.

We Indians have a knack for preparing chutney using any available ingredients be it fruits or veggies. I have seen my mom do it and now I do it too.

As long as you have few staples in your pantry like roasted chana dal(or Bengal gram),  peanuts, cumin, fresh coconut, tamarind, or red chillies, you can quickly put together a chutney by mix and matching these ingredients.

Chutneys have a distinct taste that can be used as a spread or a dip plus they also help to promote appetite and support digestion. 

You will find a variety of chutney recipes being invented in an Indian kitchen every other day. I have watched my mom whip up chutneys in a jiffy using whatever she had at hand!

So here are some tips for making the perfect chutney. It is best to stick to the to recommended proportions when combining herbs, vegetables, spices, and other flavorings in order to have the perfect taste.

Overdoing the spices and salt could drastically affect the taste. Just in case you make your chutney a bit hotter than your tolerance level, grind in some mint leaves.

If adding grated coconut, fresh coconut is always preferred. Depending on the color of the chutney you desire, add green or red chili.

Most chutneys are a no-cook recipe, but roasting the ingredients in little oil before grinding the chutney, notches up the taste.

Adding Chana Dal (or Bengal gram) also gives a nice nutty flavor and texture to the chutney. 

Since most Chutney recipes contain tamarind, lemon juice, and other acidic ingredients, it is important to prepare and store the chutney in non-reactive containers such as stainless steel, glass, or wood.

Best to avoid aluminum containers. I like to add some kind of nuts in my chutneys because it lends a nice nutty flavor to the dish.

Also, suggest that you grind the nuts coarsely first before adding in the rest of the ingredients. It gives a nice even texture to the chutney.

I learned this tip from my friend’s MIL and have been following it ever since. Another important step to make a good chutney is to not skip the tadka.

Tadka on a chutney is a must on most of them. This is what gives the dish an extra zing.

The best part about Chutney is that some of them are no-cook and can be made in just 5 minutes. 

This Andhra Style Peanut & Tomato Chutney recipe that I am sharing with you today is an exceptionally flavorful and delicious side dish while being traditional and authentic. It is a simple and tasty chutney.

Being a South Indian, I am aware that recipes from Andhra are extremely flavorful. This cuisine is famous for its spicy powders and chutneys.

Here is an interesting peanut & tomato chutney for you to try. For this, heat oil in a pan and saute roughly chopped tomatoes till they are soft and pulpy.

Transfer it to a plate and heat oil in the same pan. This time fry peanuts (with no skin), garlic, and dried red chillies for 2 minutes.

Take it off the flame and let it cool down. Then add everything to a blender along with salt and pulse it till smooth.

For the tadka, add oil in a tadka pan, add mustard seeds, urad dal, and curry leaves. Once it crackles, pour this over the Chutney.

Tomato peanut chutney | Creamy & Smooth

Tomato peanut chutney, a no onion no garlic recipe. Amazing creamy & runny side dish for idli dosa, paniyaram and other tiffin items.

 Course Side Dish

 Cuisine Indian

 Prep Time 5 minutes

 Cook Time 15 minutes

 Servings  1x2x3xCup measurements

Ingredients

  • 2 tomato
  • ½ cup Peanut
  • 5-7 red chillies
  • ½ tablespoon ginger
  • ½ teaspoon tamarind
  • ¼ teaspoon asafoetida
  • Salt as needed

To temper

  • 2 teaspoon oil
  • ½ teaspoon mustard
  • 1 teaspoon urad dal
  • 1 sprig curry leaves

Instructions

  • First dry roast peanut in medium flame with frequent stirring until it gets roasted thoroughly. Most of it crack opens and skin comes off easily. Remove in a plate for cooling.
  • In the same kadai, add 1 teaspoon oil. Splutter mustard, add urad dal. Roast it until crisp and add curry leaves.
  • Remove in a serving bowl, set aside.
  • Add another teaspoon of oil. Roast asafoetida, red chilli and ginger. Remove in the plate for cooling down.
  • Tip in cubed tomatoes and tamarind. Roast until the tomatoes turn soft. Transfer to the plate for cooling.
  • Once completely cooled, grind all the items with required salt, really smooth.
  • Transfer to the serving bowl with tempering. Add required water.
  • Mix well to serve.

ABOUT PEANUT CHUTNEY

Peanut Chutney is a definite try at home when you are tired of regular chutneys or when you want to treat the family with varieties! Peanuts gets creamy when ground and with the sweetness of the onions, the spiciness of garlic and the tanginess of tamarind in the mix gets the chutney to a delight. The mix is then tempered with spices & curry leaves which adds flavour to the chutney.

I have made this recipe tons of times and every time I did not have any leftover of groundnut chutney for later meal. Mittu and Gugu savour it a lot and dip it generously with idli & dosa. People who like peanuts & peanut butter will surely relish this peanut chutney!

Peanut Chutney is usually made in skightly running cicnsistency as its very creamy and suits well for packing with tiffin for travel / journeys.

WHY SHOULD THE PEANUTS BE PEELED FOR PEANUT CHUTNEY?

Peanuts skin if not peeled in the making of Peanut Chutney will add a slight noticeable bitterness to the chutney which may turn this wonderful dish a flop. I recommend peeling of the peanuts skin to get a tasty & buttery chutney that the entire family will enjoy.

A’INT NOTHING BUT A PEANUT

Peeling peanuts is not a hard job when it is dry roasted for 5 minutes and crushed between palms. A shortcut is to buy roasted & peeled groundnuts from store! – The recipe then turns super quick, instant and save the time for family!

THE PEANUT IS NEITHER A PEA NOR A NUT!

Similarly Peanut Chutney is not a butter nor a gravy –It’s different! Peanut Chutney could be used as a side for tiffin, snacks and sometimes rice and as a spread for bread, roti, rolls!

PPeanut Chutney is a superb side for Idli, dosa, pongal, vada, oothapam, Bajji, Bonda, Sevai, Kichadi, Upma, Idiyappam, Adai and try it with Lemon rice, Tamarind rice and Curd rice – for a surprising exquisite experience. It can be served as a single side or also with sambar for tiffin.

IS PEANUT CHUTNEY HEALTHY?

It’s a myth that peanuts are unhealthy. Peanuts are healthy as they contain good fats which help lower cholesterol levels, heart friendly, controls sugar levels. The issue with peanuts is stopping with few of it – so make moderated use of it by making chutney & enjoy it with tiffin.

PEANUT CHUTNEY INGREDIENTS

  • Peanuts : Choose even sized, fatty medium to big sized peanuts from store. If you have access to tasting it, see if tastes good, oily when chewed. When you are buying skinned fresh peanuts from store roast them well until crisp only then peeling skin would be easy. Allow some time for the roasted peanuts to cool for crushing, else, it may burn your palms. If you are buying peeled, roasted peanuts then slightly roast it and follow the rest of the recipe.
  • Oil : Use regular cooking oil (refined sunflower / groundnut / gingely) for making groundnut chutney. Groundnut oil makes the chutney more peanuty!
  • Other Ingredients: You can skip urad dal, garlic, tamarind, curry leaves if you do not have it or based on your taste preferences. You can replace small onion with big onion, green chillies with red chillies and chana dal for urad dal based on your inventory availability.

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