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Tomato Peanut Chutney (South Indian Style)

I do love innovating in the kitchen. Most certainly! But for somethings, traditional flavors are best! I absolutely loved this tomato peanut chutney my mom made to serve with idlis and I had to make it myself! It is seasoned south Indian style, with mustard seeds, red and green chilies, curry leaves and coconut. The peanuts make the chutney slightly creamy and combined with the chilies and the tang from the tomatoes, it is just so delicious!

The chutney is simple to make. You just roast some peanuts, and saute it with coconut, tomatoes , chilies and garlic. Garlic is optional but I love the flavor. You then blend it up until smooth. As a finishing touch, I add a tadka (tempering) of curry leaves, mustard seeds and asafoetida powder (hing). It is spicy, tangy and delicious!

I served this with my yellow mung lentil dosas. You can also enjoy the chutney with regular dosas, with idlis, on toast or in sandwiches.

Print Recipe

Tomato Peanut Chutney

Prep Time10 minutes
Cook Time10 minutes
Course: sauce, Side Dish
Cuisine: Indian
Servings: 8 servings

Ingredients

  • 3-4 ripe tomatoes chopped
  • 3-4 dried red chillies
  • 3 thai chilies (for extra spice)
  • 1/2 cup whole peanuts
  • 1/2 cup desiccated coconut
  • 3 cloves garlic chopped roughly
  • 1 tsp mustard seeds
  • 5-6 curry leaves
  • 1-2 tsp salt

Instructions

  • In a saucepan, heat some peanuts on medium (if using roasted peanuts you can skip this step)
  • Once the oils start to develop and you can smell the aroma of the peanuts, add 2 tbsp of a mild flavored oil like sunflower.
  • Add the garlic and chilies and saute for 2-3 minutes.
  • Add tomatoes, coconut and salt and allow the tomatoes to reduce.
  • Once tomatoes are reduced and mushy remove from flame.
  • Blend the chutney mixture until smooth.
  • In a small saucepan, heat 1 tbsp oil and 1 tsp mustard seeds.
  • Once mustard seeds begin to sputter break a handful of curry leaves into the pan and allow them to crisp for just a few seconds.
  • Transfer the tadka to the chutney. Stir and serve!

Notes

  • Feel free to add water if you feel the chutney has thickened too much.
  • If you prefer less spice, avoid the Thai chilies. 

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