Tomato Peanut Chutney Recipe
Tomato Peanut Chutney is a delicious Indian condiment made with fresh tomatoes and roasted peanuts. Use my easy recipe to make it.
Servings: 4 people
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.
Video
Nutrition
Calories: 194kcal | Carbohydrates: 9g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Sodium: 674mg | Potassium: 322mg | Fiber: 3g | Sugar: 4g | Vitamin A: 313IU | Vitamin C: 72mg | Calcium: 59mg | Iron: 2mg
