Tomato Peanut Chutney or Tomato Peanut Pachadi is one of the popular recipe from Andhra Cuisine. Its one of the wonderful dip served with Idli/Dosa. With the freshness and tanginess of tomato along with the nutty flavor of peanut, this is one of the delightful accompaniment for any South Indian Breakfast. This is an no onion no garlic recipe. For fasting or auspicious day we don't include onion and garlic and this Tomato Peanut chutney is a perfect recipe.
Chutney is one of the integral part of any Andhra meal. They call it as Pachadi and usually they mix rice with the pachadi and enjoy. Normally, for tomato chutney, we use onion and make it very spicy and because of the tomato I don't add tamarind. But for this Tomato Peanut Chutney we add tamarind and gives a nice flavor. We can enrich with onion and garlic but I have kept it simple.
I have also published another popular version of Tomato Chutney (no onion no garlic) which I learnt from an Andhra Friend. That style of making chutney is also so awesome. Try both these versions and share your comments!
You can also try:
Recipe Card for Tomato Peanut Chutney:
Tomato Peanut Chuntey
Ingredients
- 4 nos Tomato Roughly Chopped
- ⅓ Cup Peanuts
- 2 nos Red Chili
- 3 nos Green Chili
- Salt As Needed
- ¼ teaspoon Turmeric Powder
- 1 Small Goosebeery Size Tamarind
- 1 tablespoon Oil
For Tempering
- 2 teaspoon Oil
- 1 teaspoon Mustard Seeds
- 2 teaspoon Split Urad Dal
- 2 Red Chili
- Few Curry Leaves
Instructions
- Dry roast peanuts for couple of minutes and then take them aside (If you have a roasted peanut, then you can skip this step)
- Heat oil in a pan. Add red chili, green chili, tamarind and saute in oil for couple of minutes. Make sure the red chili is not burnt.
- Add tomatoes to the pan. Then add turmeric and salt and saute the tomato till they are mushy. Once the tomatoes are mushy let it cool down completely
- Take the tomatoes+chili+tamarind mixture to the mixer jar. Add roasted peanuts to mixer jar. Grind it to smooth paste without adding any water. Take the ground chutney in a serving bowl
- In a pan, heat oil. Add mustard seeds and allow it to sputter. Then add the split urad dal and broken red chili and fry till dal turns light golden. Finally add curry leaves and switch off the flame
- Add the tempering to the chutney and mix well.
- Yummy and tasty Tomato Peanut Chutney Ready! Serve with Idli/Dosa and enjoy this delightful accompaniment
Video
Notes
- We can sauté garlic, onion along with tomato and grind everything together
- We can also add grated coconut if we like.
- If you have store bought tamarind paste, you can use 1 teaspoon instead of using dry tamarind
Nutritional Info
Method with Step by Step Pictures:
- Dry roast peanuts for couple of minutes and then take them aside. If you already have a roasted peanut, then you can skip this step
- Heat oil in a pan. Add red chili, green chili, tamarind and saute in oil for couple of minutes. Make sure the red chili is not burnt.
- Add tomatoes to the pan. Then add turmeric and salt and saute the tomato till they are mushy. Once the tomatoes are mushy let it cool down completely
- Take the tomatoes+chili+tamarind mixture to the mixer jar. Add Roasted Peanuts and grind it to smooth paste without adding any water. Take the ground chutney in a serving bowl
- In a pan, heat oil. Add mustard seeds and allow it to sputter. Then add the split urad dal and broken red chili and fry till dal turns light golden. Finally add curry leaves and switch off the flame
- Add the tempering to the chutney and mix well.
- Yummy and tasty Tomato Peanut Chutney Ready! Serve with Idli/Dosa and enjoy this delightful accompaniment
