Peanut tomato chutney, also called as ground chutney is a tasty and healthy side dish to serve with idli, dosa and pongal.
This vegan peanut chutney has tomato in it.
Peanut chutney is favorite at home and is a good accompaniment for many South Indian breakfast items.
Peanut chutney can be made in many different ways. I have the basic peanut chutney with green chilly in the blog. The recipe I am sharing today has onion and tomato in them. Spicy, tangy and loaded with peanuts makes for a great side dish.
Tips to make a tasty peanut chutney-
Use good quality peanuts, smell them to see if they are fresh.
After roasting the peanuts remove the skin.
Add few coriander leaves for a burst of freshness.
Use either tamarind or lemon juice for tanginess.
Green chilly is my preferred chilly to use in the peanut chutney.
Peanuts are mild, the flavors of this chutney tastes good when green chilly, ginger and lemon juice are used in a good amount.
Peanut chutney can be served with
emiya Idli // Dosa // vada // gunta ponganalu // punugulu // maida ponganalu // nuchinunde // rice bonda video // rice flour rotti
Few more chutney recipes –
Coconut Chutney // Coriander Coconut Chutney // Ginger Carrot Capsicum Chutney // Andhra Peanut Chutney
More peanut recipes-
ridge gourd peanut curry // masala peanuts // oats peanut ladoo // peanuts sundal
South Indian Peanut Tomato Chutney Recipe –
Peanut Tomato Chutney
Ingredients
- 1 cup of peanuts toasted and skinned removed
- 1/4 cup chopped onion
- 1 tomato
- 3 to 4 green chilly or to taste
- 1 inch ginger chopped
- 1/2 tsp cumin seeds
- handful of coriander leaves
- tamarind juice or lemon juice juice 1 to 2 tsps or to taste
- 1 tsps oil
Tempering ingredients-
- 1 tsp oil
- 1/2 tsp mustard seeds
- 1 tsp urad dal
- 1/2 tsp cumin seeds
- 1 sprig curry leaves
- pinch of asafoetida
Instructions
roasting peanuts-
- In a pan dry roast the peanut in low flame until light brown. Do not burn.
- Let cool and rub the peanuts to remove some of the skin.
- If using store bought roasted peanuts, skip this step.
- frying the onion-tomato-
- Heat 1 teaspoon of oil in a pan. Add cumin seeds and fry for 30 seconds.
- Add onion, green chilly and ginger. Saute till onion turns slightly soft.
- Now add the tomato and cook for 2 to 3 minutes. It doesn't need to be mushy.
- Cool the mixture and then add it to a blender.
- Add the roasted peanuts, coriander leaves, lemon juice, salt and water (about 1 cup or more).
- Grind to a smooth mixture, you may want to add little more water depending on how thick or thin you like the chutney.
- Transfer the chutney to a bowl.
Tempering or Tadka-
- Heat oil in pan and add the mustard seeds.
- Let the mustard pop and then add the urad dal and cumin seeds. Fry till urad till light brown, about 30 seconds.
- Add the curry leaves and asafoetida. Turn off the stove.
- Add the tempering to the chutney and mix.
- Serve the peanut tomato chutney with idli, dosa, upma, vada or pongal.
Serve the chutney with masala pongal
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