Authentic Tomato Peanut Chutney Recipe – Easy Indian Side Dish

Last Updated on 4 months by Neha Deshmukh

Authentic Tomato Peanut Chutney Recipe – Easy Indian Side Dish

Hey everyone! If you’re anything like me, you love a good chutney. It just elevates everything, doesn’t it? Today, I’m sharing my go-to recipe for Tomato Peanut Chutney – a vibrant, flavorful side dish that’s incredibly easy to make. I first made this when I was craving something tangy and spicy to go with my idlis, and it’s been a family favorite ever since! It’s the perfect blend of sweet, spicy, and savory, and honestly, I could eat it with a spoon.

Why You’ll Love This Recipe

This Tomato Peanut Chutney is a winner for so many reasons. It comes together in under 20 minutes, requires minimal ingredients, and is bursting with flavor. It’s a fantastic way to add a little zing to your breakfast, lunch, or dinner. Plus, it’s super versatile – perfect with South Indian staples like idli and dosa, but also delicious with rice, sandwiches, or even as a dip for veggies!

Ingredients

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

• 1 tablespoon oil
• 1 teaspoon cumin seeds
• 5-6 garlic flakes
• 1-2 dry red chillis
• 1 green chilli
• 3 tomatoes
• 1 tablespoon tamarind paste
• 0.5 cup roasted peanuts (about 75g)
• 1 tablespoon chopped fresh coriander leaves
• 0.25 teaspoon jaggery or sugar
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this chutney extra special.

• Roasted Peanuts: Seriously, don’t skip roasting the peanuts! It brings out their nutty flavor and gives the chutney a lovely texture. You can buy pre-roasted peanuts, but roasting them yourself is so easy and makes a big difference.
• Tamarind Paste: This is where the tang comes from! Tamarind adds a lovely sourness that balances the sweetness of the tomatoes and jaggery. You can find tamarind paste in most Indian grocery stores.
• Chilli Power: The amount of chilli you use is totally up to you. I like a good kick, so I usually use one green chilli and one dry red chilli. But if you prefer a milder chutney, just use the green chilli or omit the red chilli altogether. Regional variations are huge here – some families use Kashmiri chillies for color and mild heat, while others go all-in with fiery Byadagi chillies!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Add the cumin seeds and sauté until they start to sizzle and become fragrant – about 30 seconds.
2. Add the garlic flakes, dry red chillis, and green chilli. Fry for about a minute, until the garlic is lightly golden and fragrant. Remove from the pan and let it cool completely.
3. In the same pan, add the sliced tomatoes and sauté until they soften and the moisture evaporates. This usually takes about 5-7 minutes. Add the tamarind paste and mix well. Turn off the heat and let it cool.
4. Now for the magic! Grind the roasted peanuts with the cooled cumin-garlic mixture into a coarse paste.
5. Add the cooked tomatoes, coriander leaves, salt, and jaggery to the blender. Blend everything into a smooth consistency, adding a little water if needed to reach your desired consistency.

And that’s it! Your Tomato Peanut Chutney is ready to enjoy.

Expert Tips

• Cooling is Key: Letting the tomatoes and garlic-chilli mixture cool before grinding prevents the chutney from becoming bitter.
• Adjust the Consistency: Add more water for a thinner chutney, or fewer peanuts for a thicker one.
• Fresh is Best: While you can use store-bought roasted peanuts, freshly roasted ones really elevate the flavor.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your jaggery source to ensure it hasn’t been processed with bone char.
• Spice Level Adjustment: For a milder chutney, remove the red chilli entirely. For extra heat, add another green chilli or a pinch of chilli powder. My friend, Priya, always adds a tiny bit of cayenne pepper for an extra kick!
• Festival Adaptations: This chutney is a staple during Ganesh Chaturthi and Onam. During Ganesh Chaturthi, it’s often served with modak, and during Onam, it’s part of the elaborate Sadya feast.

Serving Suggestions

This chutney is incredibly versatile! Here are a few of my favorite ways to enjoy it:

• With idli and dosa (obviously!)
• As a side with steamed rice and dal
• Spread on sandwiches or wraps
• As a dip for vegetable sticks or samosas

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. The color might darken slightly, but the flavor will still be amazing.

FAQs

Let’s answer some common questions:

• What is the best way to roast peanuts for this chutney? You can roast peanuts in a dry pan over medium heat, stirring frequently, until they are lightly golden and fragrant. Alternatively, you can roast them in the oven at 180°C (350°F) for 8-10 minutes.
• Can I use pre-made tamarind paste? Absolutely! Just adjust the quantity to your taste. Start with 1 tablespoon and add more if needed.
• How can I adjust the consistency of the chutney? Add water, one tablespoon at a time, until you reach your desired consistency.
• What other dishes can I serve this chutney with besides idli and dosa? It’s fantastic with uttapam, vada, pongal, and even as a spread for toast!
• Can this chutney be made ahead of time? Yes, you can make it a day or two in advance. The flavors actually meld together even more beautifully over time.

Enjoy making this delicious Tomato Peanut Chutney! I hope it becomes a favorite in your home too. Let me know in the comments how it turns out for you!