Peanut Tomato Chutney
Peanut tomato chutney is a tasty side accompaniment to serve with dosa, Idli, Pongal and Vada.
Prep Time10 minutes mins
Cook Time15 minutes mins
Course: Side Dish
Cuisine: Indian
- 1 cup of peanuts toasted and skinned removed
- ¼ cup chopped onion
- 1 tomato
- 3 to 4 green chilly or to taste
- 1 inch ginger chopped
- ½ 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
- ½ tsp mustard seeds
- 1 tsp urad dal
- ½ tsp cumin seeds
- 1 sprig curry leaves
- pinch of asafoetida
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.
Sautéing-
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.