Peanut Tomato Chutney Recipe:
Today I am sharing with you all a very easy-to-make Tomato Peanut chutney to go with idli, dosa, rava dosa, paratha, chilla etc. Chutney is an integral part of South Indian breakfast recipes. This easy peanut tomato chutney recipe is an addition to my South Indian recipes.
Due to the freshness and tanginess of tomato along with the nutty flavour of peanuts.
The Tomato Peanut Chutney or Tomato Peanut Pachadi is one of the popular recipes from Andhra Cuisine.
It is one of the wonderful accompaniments served with Idli/Dosa, chilla and paratha or any Indian bread or rice.
Check out the Andhra Style Peanut Tomato Chutney Recipe:
More recipes you might please check:
Chutneys are an essential accompaniment to every Indian meal; just make a quick chutney to give the whole meal a lovely flavourful spices flavour.
How to make Peanut Tomato Chutney Recipe |Tomato Peanut Pachadi step-by-step photos.
Ingredients:
- 1 teaspoon oil(tail)
- 1 cup peanuts (mongphali)
- 1-2 red chilli (Lal Mirch)
- 1-2 green chilli (hari Mirch)
- 1″ piece ginger (adrakh)
- garlic 4-6 cloves (lahasun)
- 1 teaspoon mustard seeds (rai)
- 10-12 curry leaves (curry Patta)
- 1 cup chopped onion (pyaz)
- 1 cup chopped tomato (tomatar)
- 1/4 cup tamarind pulp or a small piece of tamarind(imli)
- salt to taste( namak)
Method:
Heat 1 teaspoon oil in a pan and fry the peanuts for 1-2 minutes over medium heat.
Now add dried red chillies, and green chilli and saute for a minute.
Add ginger, garlic, mustard seeds and curry leaves cook for a minute and stir continuously.
- Now add onion and saute for 1-2 minutes.
- Add chopped tomatoes, salt and tamarind pulp or a small piece of tamarind and saute.
Cover it and cook for 2 minutes over medium heat while stirring occasionally.
Remove the pan from the flame and let it cool. When it reaches room temperature.
- Transfer it to a mixer and grind it for a thick paste.
- Spoon it into a bowl.
Our Tomato peanut chutney is ready to serve.
Suggestions:
- Serve peanut tomato chutney with idli, dosa, rava dosa,poha, rice, chilla and paratha etc.
- To make peanut tomato chutney use nice ripe tomatoes for the best flavour.
- You can add fresh coriander to this chutney as well.
- You can also add grated fresh coconut to this chutney.
- For an Auspicious day, you can skip onion and garlic in this Tomato Peanut chutney.
- You can reduce the red chillies if you want to keep this chutney mild.
- You can peel off the skin of the peanuts once it’s roasted or fried for a different taste.
Peanut Onion Tomato Chutney|Tomato Palli Pachadi-
Materials
- 1 teaspoon oil tail
- 1 cup peanuts mongphali
- 1-2 red chilli Lal Mirch
- 1-2 green chilli hari Mirch
- 1 ” piece ginger adrakh
- garlic 4-6 cloves lahasun
- 1 teaspoon mustard seeds rai
- 10-12 curry leaf curry Patta
- 1 cup chopped onion pyaz
- 1 cup chopped tomato tomatar
- 1/4 cup tamarind pulp or a small piece of tamarind imli
- salt to taste namak
Instructions
- Heat 1 teaspoon oil in a pan and fry the peanuts for 1-2 minutes over medium heat.
- Now add dried red chillies, green chilli and saute for a minute.
- Add ginger, garlic and fry them for 30 seconds. Once the seeds start to splutter, add curry leaf stir for a movement.
- Add chopped onion and fry them for 1-2 minutes.
- Add chopped tomato, stir and cook for a minute over medium heat
- Add salt to taste and mix them well.
- Now add tamarind pulp or piece and mix them well.
- Cover it and cook for 2 minutes over medium heat while stirring occasionally.
- Remove the pan from flame and let it cool.
- Transfer it to a mixer with little water too, and grind it for a thick paste.
- Pour it into a bowl.
- Peanut Tomato chutney is ready to serve.
- finally, serve the tomato peanut chutney with chilla, paratha, rice, idlis and dosas.
Variations and Serving Suggestions:
- We can also use coriander leaves or mint leaves in the chutney to enhance the taste and flavour of the chutney.
- Tomato peanut chutney can be made with roasted tomatoes and roasted onions.
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