Tomato Peanut Chutney Recipe
Tomato peanut chutney, a no onion no garlic recipe. Amazing creamy & runny side dish for idli dosa, paniyaram and other tiffin items.
Servings: 4
Ingredients
- 2 tomato
- ½ cup Peanut
- 5-7 red chillies
- ½ tablespoon ginger
- ½ teaspoon tamarind
- ¼ teaspoon asafoetida
- Salt
To temper
- 2 teaspoon oil
- ½ teaspoon mustard
- 1 teaspoon urad dal
- 1 sprig curry leaves
Instructions
- First dry roast peanut in medium flame with frequent stirring until it gets roasted thoroughly. Most of it crack opens and skin comes off easily. Remove in a plate for cooling.
- In the same kadai, add 1 teaspoon oil. Splutter mustard, add urad dal. Roast it until crisp and add curry leaves.
- Remove in a serving bowl, set aside.
- Add another teaspoon of oil. Roast asafoetida, red chilli and ginger. Remove in the plate for cooling down.
- Tip in cubed tomatoes and tamarind. Roast until the tomatoes turn soft. Transfer to the plate for cooling.
- Once completely cooled, grind all the items with required salt, really smooth.
- Transfer to the serving bowl with tempering. Add required water.
- Mix well to serve.
Video
Notes
- Depending on your chilli's spice level and your spice requirement, adjust the red chilli count. Mine was very spicy so I added just 5. Since we add lots of water, I suggest to make it spicy so that it is not bland when eating.
- Grind really smooth without adding water as tomatoes itself will be juicy enough. Later add water to adjust.
- It is important to balance tamarind taste with salt and chilli. The chutney should not have the prominent tanginess. It should blend well and have balanced taste.
- Colour depends on the tomato and chilli variety.