Recipe for Tomato Peanut Chutney

Tomato peanut chutney is tangy chutney made with tomatoes as the main ingredient. Tomatoes are slow-cooked till they soften, and their flavours are completely infused. Then they are combined with roasted peanuts, which gives the chutney a bit of a crunch and a nutty texture. This chutney pairs well with any south Indian breakfast, such as Idli, Dosa, etc. Check out my MY Kitchen page for south Indian breakfast recipes with which you can enjoy this chutney.

So, let us start with the recipe:

Ingredients needed to make Tomato Peanut Chutney:

Oil: 1 tablespoon
Urad Dal ( black gram without skin): 1 teaspoon
Ginger: Chopped; 1 teaspoon
Dry Kashmiri Red Chili: 4-5 ( increase or decrease as per your preference)
Tomatoes: 5; medium-sized
Chives: Chopped, about 1/2 cup
Salt: 1 teaspoon, or as per taste
Roasted and roughly ground peanuts: 1/2 cup
Fresh Coriander leaves: Chopped; 2 tablespoons

Ingredients needed for the Tempering:

Oil: 1 teaspoon
Asaphoetoda:; 1/8 teaspoon
Curry Leaves: 5-6

Method to make Tomato Peanut Chutney:

Heat oil in a pan. Add Urad dal and ginger and fry them on low to medium heat.
Now add dry red chillies and fry them for another 20 seconds.
Add the chopped tomatoes, followed by chopped chives.
Mix. Add salt. Cover with a lid, reduce the heat and cook till the tomatoes become mushy. Now take it off the heat and let it cool.
Once the mixture is completely cooled, grind it into a fine paste. Transfer to the serving plate.
Add peanut powder and fresh coriander leaves.
Separately in a pan, heat oil. Add asafoetida and curry leaves and fry them on medium heat for about 15 seconds.
Add this to the chutney. Tomato peanut chutney is ready.