Tomato Peanut Chutney Recipe (Andhra Style)
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Andhra-style tomato peanut chutney is a bold, spicy South Indian condiment made with ripe tomatoes, roasted peanuts, and aromatic spices. Unlike regular tomato chutney, this version delivers a deeper, nuttier flavor with a signature Andhra heat. It pairs beautifully with Idli, Dosa, Uttapam, and even plain steamed rice. Use my easy recipe to make it.
Here are some more chutney recipes that you may like: Kokum Chutney, Walnut Chutney, Tomato Coconut Chutney, Dahi Chutney, and Mint Coconut Chutney.
Table of Contents
I think my favorite Indian cuisine is easily Andhra cuisine. I love how bold and robust the flavors are. This cuisine has many chutneys (pachadis) in its repertoire. While Andhra-style palli chutney (peanut chutney), cabbage pachadi, and Kobbari pachadi (coconut chutney) are popular, I came across this tomato peanut chutney recipe on the internet a few days back.
Just like any other Andhra-style recipe, this tomato and peanut chutney is also spicy and loaded with flavors. But the good thing about making it at home is that you can control the heat as you please.
This chutney pairs beautifully with idlis, dosas, uttapams, or South Indian meals. Make it using my easy recipe.
Ingredients
For The Chutney
- Peanuts – I used raw peanuts that I roasted and skinned, but you can use already-roasted and skinned ones to save time.
- Tomatoes – Use fresh, ripe tomatoes.
- Others – You will also need oil, dry red chilies, tamarind paste, and salt to make this tomato peanut chutney recipe.
For The Tempering
- Oil – Use any oil you like.
- Asafetida (hing) – To make the tomato groundnut chutney gluten-free, skip using asafetida.
- Others – You will also need brown mustard seeds, cumin seeds, dry red chilies, and curry leaves
How To Make Andhra Style Tomato Peanut Chutney
Make The Chutney
Step 1: Dry-roast ½ cup raw peanuts in a pan over medium heat until golden brown. Stir frequently.
Step 2: Once roasted, remove the skins by rubbing them between your palms or using a kitchen towel.
Step 3: Heat 1 tablespoon oil in a pan over medium heat. Add 1-2 dry red chilies (broken into small pieces) once the oil is hot, and saute for 3-4 seconds.
My recipe makes medium-spiced chutney. If you like even milder chutney, then reduce the amount of chilies. You can also remove the seeds to make the chutney even milder. If you like hotter chutney, then increase the number of dried red chilies.
Step 4: Add 1 cup of chopped tomatoes and sauté until they are soft and mushy (3-4 minutes), stirring frequently.
Step 5: Once the tomatoes are cooked, remove the pan from the heat and allow them to cool down slightly. Then, add the following ingredients to a blender or a food processor.
- roasted and skinned peanuts
- sautéed tomatoes
- 1 tablespoon tamarind paste
- 1 teaspoon salt
- 2 tablespoon water
Step 6: Blend until a smooth paste forms. Check for salt and add more if needed. Transfer the chutney to a serving bowl.
Temper The Chutney
Step 7: Heat 1 tablespoon oil in a small pan over medium-high heat. Add the following ingredients once the oil is hot, and let them crackle for 3-4 seconds.
- ¼ teaspoon asafetida
- 1 teaspoon brown mustard seeds
- 1 teaspoon cumin seeds
- 1 dry red chili (broken into small pieces)
- 10-12 curry leaves
Step 8: Pour the tempering over the chutney and mix well. Serve.
Save some tempering to garnish the chutney.
Storage Suggestions
This peanut tomato chutney can be stored in an airtight container in the refrigerator for 4-5 days. Serve chilled or at room temperature.
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Tomato Peanut Chutney Recipe (Andhra Style)
Ingredients
For The Chutney
- ½ cup raw peanuts
- 1 tablespoon oil
- 1-2 dry red chilies (broken into small pieces)
- 1 cup chopped tomatoes
- 1 tablespoon tamarind paste
- 1 teaspoon salt (or to taste)
For The Tempering
- 1 tablespoon oil
- ¼ teaspoon asafetida
- 1 teaspoon brown mustard seeds
- 1 teaspoon cumin seeds
- 1 dry red chili (broken into small pieces)
- 10-12 curry leaves
Instructions
Make The Chutney
- Dry roast peanuts in a pan over medium heat until they turn golden brown. Stir frequently.
- Once roasted, remove the skins by rubbing them between your palms or using a kitchen towel.
- Heat oil in a pan over medium heat.
- Add dry red chilies once the oil is hot and saute for 3-4 seconds.
- Add chopped tomatoes and sauté until they turn mushy and soft (3-4 minutes), stirring frequently.
- Once the tomatoes are cooked, remove the pan from heat and allow them to cool down slightly.
- Then, add roasted and skinned peanuts, sautéed tomatoes, tamarind paste, salt, and 2 tbsp water to a blender or a food processor.
- Blend until you get a smooth paste.
- Check for salt and add more if needed. Transfer the chutney to a serving bowl.
Temper The Chutney
- Heat oil in a small pan over medium-high heat.
- Once the oil is hot, add asafetida, mustard seeds, cumin seeds, dry red chilies, and curry leaves, and let them crackle for 3-4 seconds.
- Pour the tempering over the chutney and mix well. Serve.
I make it all the time to serve with dosa or idli.