Peanuts roasted till crisp are the base of this tangy Tomato Peanut Chutney I make when I want a quick breakfast side. Tomatoes and tamarind add a bright, zesty flavor, and it comes together in just 10 minutes.
I fry peanuts and red chillies till crisp, sauté tomato with tamarind, cool, then grind with salt to a coarse paste. I temper mustard and asafoetida on top. Serve it with Dosai, Idli
Tomato Peanut Chutney Recipe
Tomato Peanut Chutney
Tomato Peanut Chutney blends fried tomatoes, crisp peanuts, red chillies, tamarind, and salt into a savory paste.
4
servings10
minutes15
minutesIngredients
Tomato (big size) – 1
Peanut – 1/4 cup
Red Chillies – 3 to 4
Tamarind – a small gooseberry size
Salt – 1/2 teaspoon or as per taste
- For seasoning:
Oil – 2 Teaspoons
Mustard – 1/2 Teaspoon
Asafoetida Powder – 2 Pinches
Directions
- Cut the tomato into medium size pieces.
- In a kadai put a teaspoon of oil and add peanuts and fry till it is crisp. Add red chillies and fry for few seconds and remove.
- Put the tomato pieces and tamarind in the kadai and fry for few minutes.
- Allow the fried items to cool.
- Then put the fried items along with salt and grind to a paste.
- Transfer this to a bowl.
- In a tadka ladle put a teaspoon of oil. When it is hot add mustard and when it starts crackling add asafoetida powder and pour this seasoning over the chutney. Mix well and serve.
Notes
- Store the chutney in an airtight container in the refrigerator for up to 3–4 days.
- Let the fried peanuts, tomato, and tamarind cool completely before grinding, or the chutney can turn dark and lose its fresh flavor.
- Grind to a coarse paste rather than super-smooth — a little texture gives the best mouthfeel.