Tomato Peanut Chutney
Tomato Peanut Chutney is a delicious Indian condiment made with fresh tomatoes and roasted peanuts. 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.
I almost always have a few chutneys in my refrigerator. While green chutney and tamarind chutney are constants, I keep experimenting with new flavors. I tried this tomato and peanut chutney yesterday and it came out delicious. Try it!
About Tomato Peanut Chutney
Tomato And Peanut Chutney is a spicy, tangy, and flavourful Indian condiment that pairs very well with Indian meals and snacks. It is made using fresh tomatoes, roasted peanuts and few other basic ingredients.
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
Temper the chutney with oil, asafetida (hing), brown mustard seeds, cumin seeds, dry red chilies, and curry leaves.
To make the tomato groundnut chutney gluten-free, skip using asafetida.
How To Make Tomato And Peanut Chutney
Make The Chutney
Dry roast ½ cup raw 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 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.
Add 1 cup of 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 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
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 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
Pour the tempering over the chutney and mix well. Serve.
Tip – 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.
You Might Also Like
Craving more? Subscribe to Whisk Affair to get new recipes and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Pinterest, and Instagram for all of the latest updates.
Tomato Peanut Chutney Recipe
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.
- Tip – Save some tempering to garnish the chutney.
I make it all the time to serve with dosa or idli.