Peanut Tomato Chutney is a popular chutney recipe from Andhra Pradesh, India. It serves as a great side for Idli/Dosa/Uttapam/Pessarattu. Simple & delicious.
Chutney is The quintessential side dish from the Indian cuisine that gives a pleasant jolt to the taste buds and scores big with almost all types of snacks and meals. The aromatic, tangy, savory and sweet taste of any chutney enhances the flavors and turns even a boring or simple dish into a delicacy. We Indians have a knack of preparing chutney using any available ingredients be it fruits or veggies. I have seen my mom do it and now I do it too. As long as you have few staples in your pantry like peanuts, cumin, coconut, tamarind or chillies, you can quickly put together a chutney by mix and matching these ingredients. Chutneys have a distinct taste that can be used as a spread or a dip plus they also help to promote appetite and support digestion.
You will find a variety of chutney recipes being invented in an Indian kitchen every other day. I have watched my mom whip up chutneys in a jiffy using whatever she had at hand! So here are some tips to making the perfect chutney. It is best stick to the to recommended proportions when combining herbs, vegetables, spices and other flavorings in order to have the perfect taste. Overdoing the spices and salt could drastically affect the taste. Just in case you make your chutney a bit hot than your tolerance level, grind in some mint leaves. If adding coconut, freshly grated coconut is always preferred. Depending on the color of the chutney you desire, add green or red chilly. Most chutneys are a no-cook recipe, but roasting the ingredients in little oil before grinding, notches up the taste.
Since most Chutney recipes contain tamarind, lemon juice and other acidic ingredients, it is important to prepare and store the chutney in non-reactive containers such as stainless steel, glass or wood. Best to avoid aluminium containers. I like to add some kind of nuts in my chutneys because it lends a nice nutty flavor to the dish. Also, suggest that you grind the nuts coarsely first before adding in the rest of the ingredients. It gives a nice even texture to the chutney. I learnt this tip from my friend’s MIL and have been following it ever since. Another important step to make a good chutney is to not skip the tadka. Tadka on a chutney is a must on most of them. This is what gives the dish an extra zing. The best part about Chutney is that some of them are no cook and can be made in just 5 minutes.
This Andhra Style Peanut & Tomato Chutney recipe that I am sharing with you today is an exceptionally flavorful and delicious side dish while being traditional and authentic. It is a simple and tasty chutney. Being a South Indian, I am aware that recipes from Andhra are extremely flavorful. This cuisine is famous for its spicy powders and chutneys. Here is an interesting peanut & tomato chutney for you to try. For this, heat oil in a pan and saute roughly chopped tomatoes till they are soft and pulpy. Transfer it to a plate and heat oil in the same pan. This time fry peanuts (with no skin), garlic and dried red chillies for 2 minutes. Take it off the flame and let it cool down. Then add everything to a blender along with salt and pulse it till smooth. For the tadka, add oil in a tadka pan, add mustard seeds, urad dal and curry leaves. Once it crackles, pour this over the Chutney. Serve as a side with any dish like Dosa/Idli/Adai.
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For the chutney
- 1/2 tsp oil
- 2 tomatoes
- 1/2 tsp oil
- 1 cup peanuts
- 2 cloves garlic
- 2-3 dried red chillies
- salt as required
For the tadka
- 1 tsp oil
- 2 tsp mustard seeds
- 1 tbsp urad dal
- 5-6 curry leaves
For the chutney
- Heat oil in a pan and saute roughly chopped tomatoes till they are soft and pulpy.
- Transfer it to a plate and heat oil in the same pan.
- This time fry peanuts (with no skin), garlic and dried red chillies for 2 minutes. Take it off the flame and let it cool down.
- Then add everything to a blender along with salt and pulse it till smooth.
For the tadka
- For the tadka, add oil in a tadka pan, add mustard seeds, urad dal and curry leaves.
- Once it crackles, pour this over the Andhra Style Peanut & Tomato Chutney.
- Serve as a side with any dish.
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Here are some other chutney variations that you can try – South Indian Tomato Almond Chutney For Idli/Dosa, Easy South Indian Coconut Chutney Recipe, Vegan Onion & Bell Pepper Chutney Recipe, Vegan Spinach & Peanut Chutney | Side Dish for Idli Dosa, Radish Chutney/Mulangi Thogayal/South Indian Chutney, Besan Chutney/Bombay Chutney Recipe, Green Chutney using Scallions, Coriander Mint Chutney, Bell Pepper Chutney/Dip, Indian Green Chutney with Leftover Lettuce Leaves and Amla Thokku/Indian Gooseberry Thokku, Tomato Thokku .