Tomato Peanut Chuntey
Tomato Peanut Chutney is an excellent side dish for Idli/Dosa/Uttapam. The tanginess of tomato combined with the crunchiness of peanuts makes this chutney so yummy and tasty. Let's learn how to make Tomato Peanut chutney with step by step pictures and a recipe video
Servings: 3 people
Calories: 36kcal
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
Nutrition
Serving: 1tablespoon | Calories: 36kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g