Authentic Tomato Peanut Chutney Recipe – South Indian Side Dish

Last Updated on 2 months by Neha Deshmukh

Authentic Tomato Peanut Chutney Recipe – South Indian Side Dish

Hey everyone! If you’re anything like me, you live for a good chutney. Especially one that’s vibrant, flavorful, and goes with just about everything. Today, I’m sharing my go-to recipe for Tomato Peanut Chutney – a South Indian classic that’s surprisingly easy to make and absolutely bursting with taste. I first made this when I was trying to recreate the flavors of my favorite South Indian restaurant, and honestly, I think I came pretty close!

Why You’ll Love This Recipe

This Tomato Peanut Chutney isn’t just another condiment; it’s a little explosion of South Indian goodness. It’s the perfect balance of tangy, spicy, and nutty, and it’s incredibly versatile. Seriously, it’s amazing with idli and dosa, but don’t stop there! It’s fantastic with vada, uttapam, or even as a spread for sandwiches. Plus, it comes together in under 30 minutes – perfect for a quick weeknight meal or a weekend brunch.

Ingredients

Here’s what you’ll need to whip up a batch of this delicious chutney:

• 2 tbsp Cooking oil
• 1 Red capsicum
• 2 Tomato
• 1 Big onion
• 3 Red chilli
• 3 Garlic cloves
• 3 tbsp Roasted peanuts
• 1 tbsp Grated coconut
• 1 small Tamarind piece
• 1/2 tsp Mustard seeds
• 1/2 tsp Urad dal
• Few Curry leaves

Ingredient Notes

Let’s talk ingredients for a sec! Using really ripe, juicy tomatoes makes all the difference in this chutney. They give it that lovely sweetness and depth of flavor.

And don’t skimp on roasting the peanuts! It really brings out their nutty aroma and adds a wonderful texture. I usually dry roast them in a pan until they’re golden brown and the skins start to crackle.

Finally, the South Indian tempering spices – mustard seeds, urad dal, and curry leaves – are essential for that authentic flavor. They create a beautiful aroma and add a lovely little crunch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and finely chop your red capsicum, onion, and tomato. Don’t worry about being too precise – a little rustic charm is perfectly fine!
2. Now, dry roast your peanuts in a pan until the skins crackle and they become wonderfully aromatic. Set aside.
3. Heat the oil in a kadai (or a deep frying pan) over medium heat. Add the chopped onion, garlic cloves, and red chillies. Sauté until the onions are translucent and fragrant.
4. Add the chopped capsicum and cook until it softens a bit – about 5-7 minutes.
5. Next, mix in the chopped tomatoes and a pinch of salt. Cook until the tomatoes are completely mushy and broken down.
6. Time for the magic! Combine the roasted peanuts, tamarind piece, and grated coconut with the cooked vegetables.
7. Let the mixture cool down slightly, then blend it all together into a smooth paste. Add a little water if needed to get the right consistency.
8. For the tempering, heat a little oil in a small pan. Add the mustard seeds and let them splutter. Then, add the urad dal and curry leaves. Sauté for a few seconds until the dal turns golden brown.
9. Finally, pour the tempering over the chutney and mix well. And that’s it! Your Tomato Peanut Chutney is ready to serve.

Expert Tips

• Adjusting Consistency: If your chutney is too thick, add a tablespoon of water at a time until you reach your desired consistency.
• Fresh is Best: While you can use store-bought coconut, freshly grated coconut really elevates the flavor.
• Tamarind Power: Don’t be shy with the tamarind! It adds that lovely tangy kick.

Variations

This recipe is super adaptable – feel free to make it your own!

• Spice Level: For a milder chutney, reduce the number of red chillies. For a fiery kick, add a few extra! My friend, Priya, loves to add a pinch of cayenne pepper for extra heat.
• Regional Variations: In Tamil Nadu, they often add a small piece of ginger to the chutney. In Karnataka, you might find a touch of jaggery for sweetness.
• Festival Adaptations: This chutney is a staple during Makar Sankranti, often served with Pongal.

Serving Suggestions

Okay, so what do you eat this amazing chutney with?

• Idli and Dosa (obviously!)
• Vada and Uttapam
• As a spread for sandwiches or wraps
• With vegetable pakoras or cutlets
• Even as a dip for your favorite snacks!

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. It might thicken slightly as it sits, so just add a little water and stir before serving.

FAQs

Let’s answer some common questions:

• What is the best way to roast peanuts for this chutney? Dry roasting in a pan is the easiest and most effective method. Keep a close eye on them, as they can burn quickly!
• Can I use pre-roasted peanuts? Yes, you can! But the flavor won’t be quite as intense.
• How can I adjust the spice level of the chutney? Simply add more or fewer red chillies. You can also remove the seeds from the chillies for a milder flavor.
• Can this chutney be made ahead of time? Absolutely! It actually tastes even better after the flavors have had a chance to meld together.
• What other dishes can I serve this chutney with besides idli and dosa? So many! Try it with vada, uttapam, pakoras, or even as a spread for sandwiches.

Enjoy! I hope you love this Tomato Peanut Chutney as much as I do. Let me know in the comments how it turns out for you!