Thursday, October 10, 2019



In South India, we make a large variety of chutneys as accompaniments for the common breakfast items like idli, dosa etc. These are relatively easy to make and made with different combinations of vegetables and /or legumes.

Elsewhere in this blog, for example, you will find recipes for Kara Chutney made with tomatoes and onions;  Carrot Chutney, Groundnut Chutney, and Coconut & Dal Chutney

Today's recipe is for a chutney made with Tomatoes and Peanuts (commonly called Groundnuts in South India). We enjoyed the tanginess of the tomatoes and the crunch of the peanuts in this tasty chutney.

I have skipped the use of onion and garlic but these can also be used to make Tomato Peanut Chutney which is a popular chutney from the states of Andhra Pradesh/Telangana.

  • Medium-sized Tomatoes, 3
  • Peanuts, 1/2 cup
  • Byadgi Dry Red Chillies, 3-4 
  • Green Chillies, slit, 2
  • Turmeric Powder, 1/8 tsp
  • Tamarind, size of a small marble 
  • Salt, to taste
  • Oil, 2 tsp
For Seasoning:-
  • Mustard Seeds, 1/2 tsp
  • Asafoetida (Hing) Powder, 1/8 tsp 
  • Urad Dal, 1/2 tsp
  • Curry Leaves, 8-10
  • Oil, 1 tsp

Wash and roughly chop the tomatoes. Keep aside.
In a small kadhai, dry roast the peanuts stirring continuously till it changes colour
Allow it to cool
In the same kadhai, heat 2 tsp of oil and on medium heat add the Byadgi Red Chillies and roast for a minute
To this add chopped tomatoes and the salt and cook till the tomatoes become soft and mushy
Add the slit green chillies, turmeric powder, and saute for a few seconds
Remove from flame and allow it to cool
In a mixer jar, grind the roasted peanuts along with the tomato-chilli mixture and tamarind to a coarse paste without adding any water
Transfer the ground Tomato Peanut Chutney to a bowl
Next prepare the seasoning by heating 1 tsp of oil in the same kadhai and on medium heat adding the mustard seeds
When the mustard seeds splutter, add the asafoetida powder and the urad dal and saute till the dal changes colour
Now add the curry leaves and saute for a few seconds
Lastly, pour the seasoning on to the Tomato Peanut Chutney and serve it with idli or dosa.

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