Are you ready to elevate your South Indian breakfast experience? This Andhra-style Spicy Tomato Peanut Chutney is a vibrant explosion of flavor that will transform your plain rice, idli, or dosa into a culinary masterpiece. Forget bland accompaniments; this chutney delivers a complex tapestry of sweet, tangy, spicy, and nutty notes, all perfectly balanced to tantalize your taste buds. The rich, deep red color alone is an invitation to indulge. Made with readily available ingredients, this recipe is surprisingly easy to master, even for novice cooks.
This fiery yet delectable chutney is a testament to the magic of simple ingredients expertly combined. The perfect balance of roasted peanuts, juicy tomatoes, and aromatic spices creates a taste sensation that's both comforting and exciting. Ready to experience the magic for yourself? Let's dive into the step-by-step instructions to make this incredible Spicy Tomato Peanut Chutney.
Tools Needed
- White pan
- Mixer jar
- Tempering pan
Ingredients
- Oil: 1 tsp + 2 tsp
- Raw Peanuts: 1 cup
- Coriander Seeds: 1 1/2 tbsp
- Cumin Seeds: 1 tsp
- Tomatoes: 2 medium-sized
- Garlic Cloves: 6
- Green Chilies: 3
- Tamarind: 6-7 bits
- Rock Salt: 1 tsp
- Turmeric Powder: 1/2 tsp
- Onions: finely chopped (to taste)
- Urad Dal
- Mustard Seeds
- Hing (Asafoetida): 1/2 tsp
- Red Chili: 1
- Curry Leaves
Step-by-Step Instructions
Step 1. Roasting and Grinding
- Roast peanuts in a pan with oil until slightly browned. Add coriander and cumin seeds; roast until golden brown. Cool completely.
- Grind roasted peanuts, coriander, and cumin seeds into a fine powder. Add cooked tomatoes and blend until smooth.
Step 2. Sautéing and Cooking Tomatoes
- In the same pan, sauté tomatoes, garlic, green chilies, and tamarind with oil until softened. Add salt and turmeric powder; cook until excess moisture evaporates.
Step 3. Blending and Finishing
- Add finely chopped onions; pulse for 2-3 minutes.
Step 4. Tempering and Combining
- Heat oil; add urad dal and mustard seeds until they splutter. Add hing, red chili, and curry leaves. Remove from heat.
- Combine tempering with the chutney.
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- This chutney pairs wonderfully with rice, idli, dosa, and even chapattis.
- Store in the refrigerator for up to 2-3 days.
Nutrition
- N/A
FAQs
1. Can I make this chutney without roasting the peanuts?
While roasting enhances the flavor, you can skip it. Just be sure to use good quality peanuts and pulse them well in the blender for a smoother chutney.
2. How long can I store the leftover chutney?
Store the chutney in an airtight container in the refrigerator for up to 3-4 days. The flavors will deepen over time.
This Andhra-style Spicy Tomato Peanut Chutney is a guaranteed crowd-pleaser, adding a burst of flavour to any South Indian meal. Enjoy the satisfying crunch of the peanuts and the vibrant zing of the tomatoes with your favorite rice, idli, or dosa. Now go forth and impress your family and friends with this delicious and easy-to-make chutney!