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Tomato Peanut Chutney

Peanut Tomato Chutney

If you're looking for a flavorful, nutty, and slightly tangy chutney to pair with rice, idli, or dosa, this Tomato Peanut Chutney is a must-try. 

It’s an Andhra-style chutney that combines roasted peanuts, tomatoes, and spices to create a rich and creamy dip with a hint of smokiness. 

The tempering at the end adds an extra depth of flavor, making it the perfect side dish. 

This chutney is easy to make and brings a delicious twist to your everyday meals.

https://www.youtube.com/watch?v=nlz2UEZ7B7Y&t=1s
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Courses:
Servings: 4
Estimated Cost: $  1
Calories: 180
Ingredients
    To make peanut tomato chutney
  • 3 tsp oil
  • 1 cup peanuts
  • 1/2 tbsp coriander seeds
  • 1 seeds cumin seeds
  • 2 tsp oil
  • 2 tomato
  • 6 garlic cloves
  • 3 Green Chilies
  • 7 small piece tamarind
  • 1 tsp Rock Salt
  • 1/2 tsp turmeric powder
  • 1/2 onion (chopped)
    • For tempering
  • 2 tbsp oil (as needed)
  • 1 tsp urad dal (as needed)
  • 1 tsp mustard seeds (as needed)
  • 1.5 tsp hing (asafoetida)
  • 1 red chili (roughly cutted)
  • curry leaves (a few)
Instructions
    Prep Work
  1. 1

    Heat oil in a pan and roast peanuts until golden brown. Stir continuously for even roasting.keep the flame on medium.and keep it aside

  2. 2
    Toasting coriander and cumin seeds with roasted peanutsAdd coriander seeds and cumin seeds to the roasted peanuts and sauté for a few seconds until aromatic.
  3. 3
    Chop the tomatoes, green chilies, and garlic for cooking.
    4. Method
  4. 4

    In the same pan, heat oil and sauté tomatoes, garlic, green chilies, and tamarind until soft.

  5. 5
    Adding salt and turmeric to the cooked tomato mixtureStir in rock salt and turmeric powder. Cook until the mixture thickens and moisture evaporates.
  6. 6
    Once the roasted peanuts cool down, grind them into a coarse powder.
  7. 7
    Add the cooled tomato mixture to the ground peanuts and blend into a smooth paste without water.
  8. 8
    Adding chopped onions to the chutney before blendingAdd finely chopped onions and pulse the chutney for 2 minutes for added texture.
  9. 9
    Heat oil, splutter mustard seeds, add urad dal, hing, and red chili. Finally, toss in curry leaves.
  10. 10
    A bowl of tomato peanut chutney with tempering poured on topPour the tempering over the chutney and mix well. Serve with rice, idli, or dosa.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 180kcal
% Daily Value *
Total Fat 14g22%
Saturated Fat 2g10%
Sodium 350mg15%
Potassium 240mg7%
Total Carbohydrate 10g4%
Dietary Fiber 3g12%
Sugars 2g
Protein 6g12%
Vitamin A 550 IU
Vitamin C 8 mg
Calcium 30 mg
Iron 1 mg
Magnesium 40 mg
Zinc 0.8 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://homecookingshow.in/recipe/tomato-peanut-chutney/
Hema Subramanian
Food and Lifestyle Blogger