//Tomato peanut chutney, Creamy & Smooth

Tomato peanut chutney, Creamy & Smooth

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Tomato peanut chutney, a no onion no garlic recipe. Amazing side dish for idli dosa, paniyaram and other tiffin items.

From someone who thought peanut chutney is not delicious, to a big fan of it, that I started making very often. Thanks to my co-sis first through which I tried my first peanut chutney. I was making it frequently and later tried it with coconut too, just by swaping the pottukadalai with peanut.

Later, found this in the Instagram. I now realize, if made in right way or to suit your taste, any ingredient can become your favorite. So, instead of making it the same way, I made it without onion and garlic and came up with this version and thought of sharing with you all.

I treat peanut chutney like hummus and just scoop it with idli or dosa and eat. It’s that much creamy and delicious.

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Tomato peanut chutney method briefing :

First, Peanut, chilli, asafoetida and ginger, tomato are roasted and later, ground to a smooth paste. Tomato peanut chutney tastes great when you make it runny and smooth like a sauce. Mix with the tempering items and it is ready to go as side dish for idli or dosa. You can have it with your favorite deep fried snack like kunuku, masala vada etc.

Some of the variations you can make are adding sauteed onion in place of tomato or same recipe with 5 -7 garlic roasted along and ground.

Since we are adding tomato, it can stay good only for 6-8 hours in room temperature. In fridge, you can keep it until next day. But chutneys taste best when had fresh.

Check out my full list of 40+ chutney recipes.

GOES WELL WITH

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verkadalai-chutney

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Tomato peanut chutney | Creamy & Smooth

Tomato peanut chutney, a no onion no garlic recipe. Amazing creamy & runny side dish for idli dosa, paniyaram and other tiffin items.

Cup measurements

Ingredients

  • 2 tomato
  • 1/2 cup Peanut
  • 5-7 red chillies
  • 1/2 tbsp ginger
  • 1/2 tsp tamarind
  • 1/4 tsp asafoetida
  • Salt as needed

To temper

  • 2 tsp oil
  • 1/2 tsp mustard
  • 1 tsp urad dal
  • 1 sprig curry leaves

Instructions

  • First dry roast peanut in medium flame with frequent stirring until it gets roasted thoroughly. Most of it crack opens and skin comes off easily. Remove in a plate for cooling.

  • In the same kadai, add 1 tsp oil. Splutter mustard, add urad dal. Roast it until crisp and add curry leaves.

  • Remove in a serving bowl, set aside.

  • Add another tsp of oil. Roast asafoetida, red chilli and ginger. Remove in the plate for cooling down.

  • Tip in cubed tomatoes and tamarind. Roast until the tomatoes turn soft. Transfer to the plate for cooling.

  • Once completely cooled, grind all the items with required salt, really smooth.

  • Transfer to the serving bowl with tempering. Add required water.

  • Mix well to serve.

Notes

  • Depending on your chilli’s spice level and your spice requirement, adjust the red chilli count. Mine was very spicy so I added just 5. Since we add lots of water, I suggest to make it spicy so that it is not bland when eating.
  • Grind really smooth without adding water as tomatoes itself will be juicy enough. Later add water to adjust.
  • It is important to balance tamarind taste with salt and chilli. The chutney should not have the prominent tanginess. It should blend well and have balanced taste.
  • Colour depends on the tomato and chilli variety.

Tomato peanut chutney method:

  1. First dry roast peanut in medium flame with frequent stirring until it gets roasted thoroughly. Most of it crack opens and skin comes off easily. Remove in a plate for cooling.
    step1-raost-peanutstep1-raost-peanut
  2. In the same kadai, add 1 tsp oil. Splutter mustard, add urad dal. Roast it until crisp and add curry leaves. Remove in a serving bowl, set aside.
    step2-temperstep2-temper
  3. Add another tsp of oil. Roast asafoetida, red chilli and ginger. Remove in the plate for cooling down. Tip in cubed tomatoes and tamarind.
    step2-chillistep2-chilli
  4. Roast until the tomatoes turn soft. Transfer to the plate for cooling.
    step4-coolstep4-cool
  5. Once completely cooled, grind all the items with required salt, really smooth.
    step5-grindstep5-grind
  6. Transfer to the serving bowl with tempering. Add required water. Mix well to serve.
    step6-mixstep6-mix

Notes

  • Depending on your chilli’s spice level and your spice requirement, adjust the red chilli count. Mine was very spicy so I added just 5. Since we add lots of water, I suggest to make it spicy so that it is not bland when eating.
  • Grind really smooth without adding water as tomatoes itself will be juicy enough. Later add water to adjust.
  • It is important to balance tamarind taste with salt and chilli. The chutney should not have the prominent tanginess. It should blend well and have balanced taste.
  • Colour depends on the tomato and chilli variety.

Serve with idli or dosai. I love it with both.

tomato-peanut-chutney-recipetomato-peanut-chutney-recipe