Peanut Garlic Chutney: Eliminate tomatoes and increase garlic according to your taste preference.

Spread on toast for a quick and easy breakfast.

Mix with rice or quinoa for a flavorful and healthy meal.

Use as a condiment with parathas or rotis.

Use as a spread for sandwiches or wraps.

Serve as an accompaniment with idli, dosa, and upma.To increase the shelf life of chutney, avoid adding water while grinding and store it in an airtight container.Add a pinch of hing (asafoetida) while grinding the chutney for enhanced flavour.Use ripe, juicy tomatoes to achieve a tangy and slightly sweet taste.Adjust the quantity of red chillies as per your taste preference.Soaking peanuts overnight makes them softer and results in a smoother paste.The peanut tomato chutney is now ready to serve! Once the mustard seeds start spluttering, add the tempering to the chutney and mix well. Add in mustard seeds, urad dal, and curry leaves. In a separate pan, heat 1 teaspoon of oil for tempering.Grind the mixture into a smooth paste, adding water as needed.Transfer the roasted peanuts and red chillies to a mixer jar, followed by the cooked tomatoes and garlic.Cook until the tomatoes are soft and mushy. Heat 1/2 teaspoon of oil in a pan and add chopped tomatoes and garlic to it.Roast the peanuts and dried red chillies in a pan until golden brown and keep aside.Curry leaves (5-6): Contribute a lovely aroma and flavour to the tempering.Urad dal (1 tbsp): Provides a nutty flavour to the tempering.Mustard seeds (2 tsp): Used in tempering to provide a nutty aroma and flavour.Salt (as required): Enhances the taste of the chutney.Dried red chillies (2-3): Provides a spicy flavour to the chutney.Garlic (2 cloves): Add a mild pungent flavour and health benefits like anti-inflammatory and immunity-boosting properties.Peanuts (1 cup): Provide a nutty flavour and creamy texture to the chutney.Tomatoes (2 medium-sized): Give the chutney a tangy flavour and a bright red colour.Oil (1 teaspoon + 1/2 teaspoon): Used for roasting the peanuts and tempering the chutney.Measuring cups and spoons: to ensure the right quantity of ingredients.Spatula: to stir the chutney when cooking.Mixer grinder: to blend the chutney into a smooth paste.Roasting pan: to roast the peanuts and dried red chillies.Perfect balance of sweet, salty, and spicy flavours.Versatile: Peanut tomato chutney can be had with a variety of dishes, from South Indian breakfasts to parathas, sandwiches and even as a dip.Easy to make: The recipe requires minimal prep and cooking time, making it a quick and easy addition to your meal.Healthy: Peanuts are a great source of protein, healthy fats, and fiber, making this chutney a nutritious addition to your diet.Flavorsome: The combination of roasted peanuts, tangy tomatoes, and spicy red chillies makes the chutney rich and flavorsome.Why You’ll Love This Peanut Tomato Chutney Recipe

In this blog post, I’ll share my easy-to-follow recipe for peanut tomato chutney, along with helpful tips and tricks to make sure that you get the perfect taste and texture every time. This recipe combines the nutty taste of roasted peanuts, the tanginess of tomatoes, and the spiciness of red chillies into a delicious and healthy chutney that can elevate any meal. It is not at all available in rainy season so no alternative but to use tamarind.Peanut tomato chutney is a popular and flavorful condiment that is commonly served as an accompaniment with South Indian breakfast dishes like idli, dosa, and upma. I prefer to use Bilimbi in place of tamarind for sure. Use fresh mint leaves and also quality peanuts for the dish for best results.Ģ. Enjoy with either idli, roti or chapati.ġ. When it splutters add cumin seeds and when it splutters add asafoetida powder and finally curry leaves to it. Place a spatula with 1 teaspoon of cooking oil in it on low flame. Transfer all the ingredients to mixi bowl and grind it to required consistency adding water in steps.ġ. On heating fry chopped onions till transparent.ĥ. Place a spatula with 1 teaspoon of cooking oil in it on medium flame. Fry slit green chili also in a little oil in a spatula.Ĥ. On heating just fry mint eaves too for about 3-4 minutes.ģ. Place a skillet with 1/2 teaspoon of cooking oil in it. Dry roast peanuts till you get a pleasant aroma and peel it on cooling.Ģ. This is not your usual coconut based wet chutney! No coconuts here.ġ. We enjoyed this with roti and I hope you do too. I thought why not just put them together and make something and thats how got here. Both peanut and mint are widely used separately in so many of our recipes.

Peanut mint chutney