TOMATO PEANUT CHUTNEY

TOMATO PEANUT CHUTNEY

Any dish is truly enjoyable when it has something like a chutney or any side dish accompanying it. Normally when we think of chutney, we think of white chutney (coconut chutney) or green chutney. However, tomato and peanut is a new combination that is worth trying out. This Tomato Peanut Chutney recipe brings out the nuttiness of peanuts and the tart of tomatoes, combining them beautifully to bring out a very delicious dish. Our inspiration to this recipe comes from this video.

This is one such chutney that can really elevate the taste and experience of eating dosa or idly. This Tomato Peanut chutney is easy to make, and it is made with ingredients found commonly at home. Moreover, we can also store this in the fridge for 1-2 days unlike chutneys that contain coconut.

TOMATO PEANUT CHUTNEY

This tomato peanut chutney is delicious, and a perfect side for idlies or dosa. It really brings out the peanut flavour incorporated with the juicy tomatoes. Moreover, it is easy to make. And can also be stored in the fridge for 1-2 days.
Prep Time5 mins
Active Time20 mins
Total Time25 mins
Course: Side Dish
Cuisine: South Indian
Keyword: CHUTNEY, Peanut, Tomato
Yield: 8 PEOPLE
Author: SRIMATHI SUNDARARAMAN

Materials

For grinding

  • 1 tbsp Coriander seeds
  • 1 tsp Cumin seeds Jeera in Hindi
  • 6 Red Chillies
  • 2 tsp oil

For chutney paste

  • 10 to 12 Small Onions
  • 2 Tomatoes chopped
  • 5 cloves Garlic
  • Small gooseberry sized tamarind
  • Few curry leaves
  • 1/2 Cup Peanuts
  • Salt as per taste
  • 1/4 tsp Asafoetida Hing in Hindi

For tempering

  • 1 tsp Oil
  • 1 tsp Mustard seeds
  • 1 tsp Urad dal

Instructions

  • Heat 2 tsp oil in a Kadai.
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  • Add Jeera and once it splutters, add Coriander seeds and red chillies and fry for two to three minutes.
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  • When it cools down blend it to a coarse powder and keep it in the blender itself.
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Making chutney paste

  • In the same kadai, add small onions and fry till it changes to light brown.
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  • Add tomato, garlic and tamarind.
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  • Add curry leaves and saute for two to three minutes.
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  • Add salt and mix well.
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  • Add peanuts and saute till tomato is cooked.
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  • Allow it to cool down and add it to the same blender in which we ground the powder.
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  • Add asafoetida.
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  • Blend it to a smooth paste.
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Tempering

  • Heat oil.
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  • Add mustard seeds.
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  • When the mustard seeds start spluttering, add urad dal and fry till it changes to light brown.
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  • Pour it over the chutney and mix well. Chutney is ready. Serve it along with hot idlies or dosa.
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