Authentic Tomato Peanut Chutney Recipe – South Indian Style

Last Updated on 6 months ago by Neha Deshmukh

Authentic Tomato Peanut Chutney Recipe – South Indian Style

Hey everyone! If you’re anything like me, you live for a good chutney. And this Tomato Peanut Chutney? It’s a total game-changer. I first made this when I was craving something a little different with my idlis, and honestly, it’s been a staple ever since. It’s the perfect blend of tangy, spicy, and nutty – seriously addictive! Let’s get into it, shall we?

Why You’ll Love This Recipe

This chutney is more than just a condiment; it’s a flavor explosion! It’s quick to make, requires minimal ingredients, and elevates simple dishes like idli and dosa to a whole new level. Plus, the combination of tomatoes and peanuts is just… chef’s kiss. It’s a little bit spicy, a little bit sweet, and totally satisfying.

Ingredients

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

• 2 Tomatoes
• 1 cup Peanuts (skinless)
• 2 Garlic cloves
• 2-3 Dried Red Chillies
• 0.5 teaspoon Oil (for the first sauté)
• 0.5 teaspoon Oil (for frying the peanuts)
• 1 teaspoon Oil (for the tadka)
• 2 teaspoon Mustard Seeds
• 1 tablespoon Urad Dal (split black lentils)
• 5-6 Curry Leaves
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec!

• Peanuts: I prefer using skinless peanuts for a smoother chutney, but you can use peanuts with skin on if that’s all you have. Just be aware it will change the texture slightly. About 140g of peanuts is equivalent to 1 cup.
• Dried Red Chillies: These are where the heat comes from! Adjust the number based on your spice preference. I usually go with 2 for a mild kick, and 3 if I’m feeling brave.
• South Indian Tempering Spices: Mustard seeds, urad dal, and curry leaves are the holy trinity of South Indian tempering (tadka). They create that signature aromatic flavor that makes this chutney so special. Don’t skip them! Urad dal adds a lovely nutty flavour and helps with the texture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat ½ teaspoon of oil in a pan. Sauté the chopped tomatoes until they’re soft and pulpy. This usually takes about 5-7 minutes. Once they’re cooked, transfer them to a plate to cool down.
2. In the same pan, add another ½ teaspoon of oil. Fry the peanuts, minced garlic, and dried red chillies for about 2 minutes, until the peanuts are lightly golden and fragrant. Be careful not to burn the garlic! Let this mixture cool completely.
3. Now for the magic! Blend the cooked tomatoes, fried peanut mixture, and salt into a smooth paste. You might need to add a splash of water if it’s too thick.
4. Time for the tadka! Heat 1 teaspoon of oil in a separate small pan (a tadka pan is ideal, but any small pan will do). Add the mustard seeds and let them crackle. Then, add the urad dal and curry leaves. Fry for about 30 seconds, until the dal turns golden brown and the curry leaves are crisp.
5. Pour the hot tadka over the chutney. Give it a good mix, and that’s it! Your Tomato Peanut Chutney is ready to serve.

Expert Tips

• Cooling is Key: Make sure the tomato and peanut mixtures are cooled before blending. This prevents the chutney from becoming too watery.
• Adjust Salt: Salt is crucial! Start with a little and add more to taste.
• Fresh is Best: While you can use pre-roasted peanuts, frying them yourself really elevates the flavour.

Variations

Want to customize this chutney? Here are a few ideas:

• Spice Level Adjustment: Reduce or increase the number of dried red chillies to control the heat. You can also add a pinch of red chilli powder for an extra kick.
• Regional Variations: In Tamil Nadu, you might find this chutney with a touch of tamarind for extra tang. Andhra-style versions often include a bit of jaggery for sweetness.
• Using Roasted Peanuts: Short on time? You can absolutely use pre-roasted peanuts! Just skip the peanut frying step and add them directly to the blender.
• Vegan Adaptation: This recipe is naturally vegan! Just double-check your oil source if you’re super strict. My friend, Priya, always makes this for potlucks and everyone raves about it.

Serving Suggestions

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

• With Idli and Dosa (obviously!)
• As a spread for sandwiches or wraps
• As a dip for vegetable sticks
• With Uttapam or Vada

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavour might intensify over time, which some people love!

FAQs

Let’s answer some common questions:

• What is the best way to control the spice level in this chutney? Start with fewer dried red chillies and taste as you go. You can always add more, but you can’t take it away!
• Can I make this chutney ahead of time? Yes, absolutely! It actually tastes even better after the flavours have had a chance to meld together.
• What is urad dal and where can I find it? Urad dal is split black lentils. You can find it at most Indian grocery stores, or online.
• Can I use a food processor instead of a blender? Yes, a food processor will work, but you might need to scrape down the sides more often to ensure a smooth consistency.
• What other dishes can I serve this chutney with besides idli and dosa? So many! Try it with vada, uttapam, 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!