Recipe for Karnataka Style Tomato Peanut Chutney
This is Karnataka-style tangy Tomato Peanut chutney recipe. It gets its sourness from tomatoes, richness from fried peanuts, and rich orange colour from dry red chillies and tomatoes. It pairs well with idlis and dosas.
Equipment
- Pan
- Mixer grinder
- Knives and Chopping board
Ingredients
- 1 tbsp Sesame Oil
- 1 tsp Chana Dal (Split Chickpea lentils)
- 1 tsp Urad Dal ( Black Gram without Skin)
- 3 Cloves Garlic; roughly chopped
- 2-3 Dry Red Chillies
- 2 tbsp Peanuts
- 3 Big Tomatoes; roughly chopped
- 1 tsp Salt
Ingredients required for Tempering
- 1 tbsp Sesame Oil
- ½ tsp Urad Dal
- ½ tsp Chana Dal
- ⅓ tsp Asafoetida
- 1 Dry Red Chilli, broken roughly
- 8-10 Curry Leaves
Instructions
- Heat Oil in a pan. Add Chana Dal, Urad Dal, Garlic, Dry Red Chillies and Peanuts.
- Fry them in low to medium heat for a minute or two.
- Add tomatoes. Add salt. Cover and let it cook for about 7-8 minutes.
- After 7-8 minutes, the tomatoes will become mushy. Remove from heat and let it cool.
- Once cooled, transfer to a mixer and grind it to a fine paste. After grinding, transfer the chutney to a serving bowl.
- For the tempering, heat the Oil in a pan. Add Urad Dal, Chana Dal, Asafoetida, Dry Red Chillies, and Curry leaves. Fry them on medium heat.
- Put this on the chutney and serve.