Tomato Peanut Chutney
A creamy and nutty twist on a South Indian classic, this chutney combines the tang of ripe tomatoes with the rich, earthy flavor of roasted peanuts. This protein-rich version has a thick, satisfying consistency, making it an incredibly flavorful dip for dosas, idlis, vadas, and even as a spread for sandwiches.
For 6 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Roast Peanuts & Sauté Aromatics
- b.Heat a heavy-bottomed pan over medium-low heat. Add the raw peanuts and dry roast, stirring constantly for 6-8 minutes until they are golden brown, fragrant, and the skins begin to blister. Transfer to a plate and set aside to cool completely.
- c.In the same pan, heat 1.5 tbsp of oil over medium heat. Add the dry red chilies and sauté for 30-45 seconds until they puff up slightly and darken in color. Add the garlic and ginger, and sauté for another minute until fragrant.
- d.Add the chopped onion and a pinch of salt. Cook for 4-5 minutes, stirring occasionally, until the onions soften and become translucent.
- 2
Step 2
- a.Cook Tomatoes and Cool
- b.Add the chopped tomatoes, remaining salt, and tamarind paste to the pan. Stir well to combine.
- c.Cover and cook for 8-10 minutes on medium-low heat, stirring occasionally. Continue cooking until the tomatoes break down completely, become mushy, and oil begins to separate at the sides of the pan.
- d.Turn off the heat and let the mixture cool down to room temperature. This is a crucial safety step to prevent hot steam from building up pressure in the blender.
- 3
Step 3
- a.Blend to a Smooth Paste
- b.Once cooled, transfer the cooked tomato-onion mixture and the roasted peanuts to a high-speed blender or grinder jar.
- c.Add 1/4 cup of water and blend until you achieve a smooth, creamy paste. Scrape down the sides of the jar as needed to ensure everything is blended evenly.
- d.Check the consistency. If it's too thick for your liking, add more water, one tablespoon at a time, and blend again until you reach your desired texture. Transfer the chutney to a serving bowl.
- 4
Step 4
- a.Prepare Tempering (Tadka) and Serve
- b.Heat the remaining 0.5 tbsp of oil in a small tempering pan (tadka pan) over medium heat.
- c.Once the oil is hot, add the mustard seeds. Wait for them to splutter completely, which takes about 30-40 seconds.
- d.Reduce the heat to low, then add the asafoetida and fresh curry leaves. Be careful as the leaves will crackle and splutter. Sauté for 15-20 seconds until the leaves are crisp.
- e.Immediately pour this hot tempering over the blended chutney. Stir gently to incorporate.
- f.Serve the Tomato Peanut Chutney with hot idlis, dosas, vadas, or uttapam.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use ripe, red Roma or plum tomatoes for the best tangy flavor and vibrant color, as they are less watery.
- 2Roast peanuts on a consistent low-medium heat to prevent them from burning, which can make the chutney bitter.
- 3For a slightly sweeter note to balance the tanginess, you can add a small piece of jaggery (about 1 tsp, grated) while cooking the tomatoes.
- 4Allow the cooked mixture to cool completely before blending. Blending hot ingredients can cause a dangerous pressure buildup in the blender jar.
- 5The consistency is easily adjustable. Use less water for a thick, spreadable chutney or a bit more for a thinner, pourable consistency.
- 6For an even smoother chutney, you can rub the roasted peanuts between your palms after they cool to remove the skins before blending.
Adapt it for your goals.
With Coconut
Add 1/4 cup of freshly grated or desiccated coconut along with the peanuts while blending for a richer, creamier texture and a classic South Indian flavor profile.
Spicier VersionSpicier Version
Increase the number of dry red chilies to 6-8 or add 1-2 fresh green chilies while sautéing the onions for an extra kick of heat.
No Onion/GarlicNo Onion/Garlic
For a 'satvik' version, you can omit the onion and garlic. The chutney will still be delicious, with the primary flavors of tomato and peanut shining through.
With LentilsWith Lentils
Add 1 tsp of chana dal and 1 tsp of urad dal to the hot oil before adding the red chilies. Sauté until they turn golden brown to add a lovely crunch and nutty flavor.
Why this is on our healthy list.
Heart-Healthy Fats
Peanuts are an excellent source of monounsaturated and polyunsaturated fats, which are known to help lower bad cholesterol levels and reduce the risk of heart disease.
Rich in Antioxidants
Tomatoes are packed with lycopene, a powerful antioxidant that helps protect cells from damage. Garlic and ginger also contribute antioxidant and anti-inflammatory properties.
Good Source of Plant-Based Protein
The inclusion of peanuts makes this chutney a good source of plant-based protein, which is essential for muscle repair, and helps in keeping you full and satisfied.
Aids Digestion
Spices like ginger, garlic, and asafoetida (hing) have been traditionally used in Indian cuisine to aid digestion, reduce bloating, and improve overall gut health.
Frequently asked questions
You can store the Tomato Peanut Chutney in an airtight container in the refrigerator for up to 4-5 days. The tempering acts as a natural preservative.