Tomato Peanut Chutney Recipe (Andhra Style)

A brass bowl filled with creamy orange Andhra style Tomato Peanut Chutney, garnished with dried red chilies, curry leaves, and oil, sits on a burlap cloth. Sliced tomatoes, peanuts, curry leaves, and a dried chili are nearby.

5 from 1 vote

Tomato Peanut Chutney Recipe (Andhra Style)

This Andhra Style Tomato Peanut Chutney is a delicious South Indian condiment made with fresh tomatoes and roasted peanuts. Use my easy recipe to make it.

Prep Time5

Cook Time15

Total Time20

Course: Chutney

Cuisine: Andhra, Indian, South Indian

Diet: Vegan, Vegetarian

Servings: people

Author: Neha Mathur

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

US Customary - Metric

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.

Save some tempering to garnish the chutney.

Video

Notes

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.

Nutrition