Raks Kitchen

Tomato peanut chutney, Creamy & Smooth

Tomato peanut chutney, Creamy & Clean,

Tomato peanut chutney, a no onion no garlic recipe. Superb facet dish for idli dosa, paniyaram and different tiffin objects.

From somebody who thought peanut chutney is just not scrumptious, to a giant fan of it, that I began making fairly often. Because of my co-sis first by way of which I attempted my first peanut chutney. I used to be making it steadily and later tried it with coconut too, simply by swaping the pottukadalai with peanut.

Later, discovered this within the Instagram. I now understand, if made in proper means or to fit your style, any ingredient can change into your favourite. So, as a substitute of constructing it the identical means, I made it with out onion and garlic and got here up with this model and considered sharing with you all.

I deal with peanut chutney like hummus and simply scoop it with idli or dosa and eat. It’s that a lot creamy and scrumptious.

tomato-peanut-chutney

Tomato peanut chutney methodology briefing :

First, Peanut, chilli, asafoetida and ginger, tomato are roasted and later, floor to a easy paste. Tomato peanut chutney tastes nice once you make it runny and easy like a sauce. Combine with the tempering objects and it is able to go as facet dish for idli or dosa. You possibly can have it along with your favourite deep fried snack like kunuku, masala vada and so on.

A few of the variations you can also make are including sauteed onion instead of tomato or similar recipe with 5 -7 garlic roasted alongside and floor.

Since we’re including tomato, it could actually keep good just for 6-8 hours in room temperature. In fridge, you’ll be able to maintain it till subsequent day. However chutneys style finest when had recent.

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GOES WELL WITH

verkadalai-chutney

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Tomato peanut chutney | Creamy & Clean

Tomato peanut chutney, a no onion no garlic recipe. Superb creamy & runny facet dish for idli dosa, paniyaram and different tiffin objects.

Cup measurements

Components

  • 2 tomato
  • 1/2 cup Peanut
  • 5-7 purple chillies
  • 1/2 tbsp ginger
  • 1/2 tsp tamarind
  • 1/4 tsp asafoetida
  • Salt as wanted

To mood

  • 2 tsp oil
  • 1/2 tsp mustard
  • 1 tsp urad dal
  • 1 sprig curry leaves

Directions

  • First dry roast peanut in medium flame with frequent stirring till it will get roasted totally. Most of it crack opens and pores and skin comes off simply. Take away in a plate for cooling.

  • In the identical kadai, add 1 tsp oil. Splutter mustard, add urad dal. Roast it till crisp and add curry leaves.

  • Take away in a serving bowl, put aside.

  • Add one other tsp of oil. Roast asafoetida, purple chilli and ginger. Take away within the plate for cooling down.

  • Tip in cubed tomatoes and tamarind. Roast till the tomatoes flip delicate. Switch to the plate for cooling.

  • As soon as fully cooled, grind all of the objects with required salt, actually easy.

  • Switch to the serving bowl with tempering. Add required water.

  • Combine nicely to serve.

Notes

  • Relying in your chilli’s spice degree and your spice requirement, regulate the purple chilli rely. Mine was very spicy so I added simply 5. Since we add a lot of water, I recommend to make it spicy in order that it’s not bland when consuming.
  • Grind actually easy with out including water as tomatoes itself can be juicy sufficient. Later add water to regulate.
  • You will need to stability tamarind style with salt and chilli. The chutney mustn’t have the distinguished tanginess. It ought to mix nicely and have balanced style.
  • Color relies on the tomato and chilli selection.

Tomato peanut chutney methodology:

  1. First dry roast peanut in medium flame with frequent stirring till it will get roasted totally. Most of it crack opens and pores and skin comes off simply. Take away in a plate for cooling.
    step1-raost-peanut
  2. In the identical kadai, add 1 tsp oil. Splutter mustard, add urad dal. Roast it till crisp and add curry leaves. Take away in a serving bowl, put aside.
    step2-temper
  3. Add one other tsp of oil. Roast asafoetida, purple chilli and ginger. Take away within the plate for cooling down. Tip in cubed tomatoes and tamarind.
    step2-chilli
  4. Roast till the tomatoes flip delicate. Switch to the plate for cooling.
    step4-cool
  5. As soon as fully cooled, grind all of the objects with required salt, actually easy.
    step5-grind
  6. Switch to the serving bowl with tempering. Add required water. Combine nicely to serve.
    step6-mix

Notes

  • Relying in your chilli’s spice degree and your spice requirement, regulate the purple chilli rely. Mine was very spicy so I added simply 5. Since we add a lot of water, I recommend to make it spicy in order that it’s not bland when consuming.
  • Grind actually easy with out including water as tomatoes itself can be juicy sufficient. Later add water to regulate.
  • You will need to stability tamarind style with salt and chilli. The chutney mustn’t have the distinguished tanginess. It ought to mix nicely and have balanced style.
  • Color relies on the tomato and chilli selection.

Serve with idli or dosai. I find it irresistible with each.

tomato-peanut-chutney-recipe

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