Tomato-peanut chutney (Tomato-groundnut chutney)

Chutneys are wonderful to experiment with. I am always delighted to experiment with different combinations of south Indian chutneys. I make south Indian breakfast like dosa, idly, uttappam, vada so regular at home that I often keep searching for something unique and different chutney to go with it.

I have already shared some of my combination chutneys like onion-coriander chutney, tomato-capsicum chutney, tomato-coriander chutney etc along with my many chutney recipes (click here for the recipes).

Yesterday, in some random food group, somebody suggested me to prepare coconut chutney with peanuts instead of roasted chana dal. I did not have coconut at that time, so I instead used tomato with peanuts and I loved it. The chutney turned out very flavorful and it went well with my oats uttapam that I prepared. I added some coriander leaves in the tadka for a nice subtle flavor and I would love to hear from you how you like this recipe ! 🙂

Ingredients:

Peanuts or groundnuts – 2 tbsp

Whole dry red chili – 2

Tomato – 3 big (roughly chopped)

Green chili – 2

Turmeric powder – ¼ tsp

Salt – to taste

Oil – 1 tsp

For tadka:

Mustard seeds – 1 tsp

Hing/asafoetida – ½ tsp

Coriander leaves – 1 tbsp (finely chopped)

Oil – 1 tsp

Procedure:

1. Dry roast the red chili and peanuts together till the peanuts fry up a bit and turn into golden brown color. Be careful not to burn them. Transfer to a bowl and set aside to cool.
2. In the same pan, heat oil and once hot, add the green chili and tomato pieces. Add some salt, cover with lid and let it cook till tomato gets mushy.
3. Remove from heat and let it cool.
4. Once all the ingredients have cooled, take a blender and first powder the roasted peanuts and red chili into a smooth powder.
5. To this add the cooked tomato mixture, add salt as required and blend to a chutney consistency.
6. Transfer to a serving bowl.
7. Prepare the tadka by heating a pan with oil. Once hot, add the mustard seeds, hing and coriander leaves. Once the seeds pop, pour this over the chutney and serve with any south Indian breakfast or even vada (garelu), pongal.

Note:

1. I normally prepare a lot of peanut and dry red chili powder and store it in an air-tight jar. This powder can be used in curries or even rice whenever desired.
2. You can use sesame in place of peanuts for this recipe.

   

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