Tomato Peanut Chutney | Easy Chutney Recipe | Side dish for Rice, Idli & Dosa | Andhra Style Chutney

Tomato Peanut Chutney | Easy Chutney Recipe | Side dish for Rice, Idli & Dosa | Andhra Style Chutney

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Chapters:
Promo - 00:00
How to make tomato peanut chutney - 00:35
For tempering - 02:09

To Make Peanut Tomato Chutney:

Oil - 1 Tsp
Peanuts - 1 Cup
Coriander Seeds- 1 1/2 Tbsp
Cumin Seeds - 1 Tsp
Oil - 2 Tsp
Tomato - 2 Nos
Garlic - 6 Cloves
Green Chilli - 3 Nos
Tamarind
Rock Salt - 1 Tsp
Turmeric Powder - 1/2 Tsp
Chopped Onion


For Tempering:

Oil
Urad Dal
Mustard Seeds
Hing / Asafoetida - 1 1/2 Tsp
Red Chilli - 1 No.
Curry Leaves


Method

Heat a wide pan and add 1 tsp oil along with 1 cup raw peanuts. Roast them on medium flame, stirring continuously, until they turn golden brown. Once done, add ½ tsp coriander seeds and 1 tsp cumin seeds, and roast for a few seconds until aromatic. Turn off the stove and transfer the roasted ingredients to a plate to cool.

In the same pan, add 2 tsp oil, 2 chopped tomatoes, 6 garlic cloves, 3 green chilies, and a few tamarind pieces. Cook on high flame until the tomatoes turn soft and mushy. After 3 minutes, add 1 tsp rock salt and ½ tsp turmeric powder. Mix well and continue cooking until the moisture evaporates. Let this mixture cool.

Once cooled, grind the roasted peanuts into a coarse powder. Then, add the cooked tomato mixture and grind into a smooth paste without water. For added texture, finely chop ½ onion and pulse it with the chutney for a few seconds.

For tempering, heat 1 tsp oil, splutter mustard seeds, then add urad dal, a pinch of asafoetida, and 2 red chilies. Finally, add fresh curry leaves and pour this over the chutney.

Serve this delicious Peanut Tomato Chutney with rice, idli, dosa, or vada!