Following my Kara Dosa recipe, I am going to post a chutney that goes really well with any South Indian breakfast. Usually at our home, its coconut chutney or the peanut chutney that is regular every morning. Peanut chutney happens to be my most favorite and its one of the most basic chutney recipes. I will save that recipe for some other day but have a variation to the usual peanut chutney for today. Tomato Peanut Chutney. Normally in peanut chutney, dry roasting peanuts, red/green chillies, tamarind, salt and garlic are added. In this recipe, I use ripe cooked tomatoes instead of the tamarind and it gives the chutney a good twist. There is tanginess from the tomatoes and creaminess from the dry roasted peanuts.
The preparation of this chutney itself is quite simple. Usually I depend on my microwave for dry roasting the peanuts and it’s such a life saver. I pop the peanuts in a microwave safe dish and set it on high power for 2-3 mins. The peanuts are beautifully roasted in no time at all. Next, the tomato pieces and green chillies are also popped into the microwave for 4-5mins so that they are cooked. Once cooled down, I just blend all the ingredients together and finally add a tempering of mustard seeds, jeera, red chillies and curry leaves. As I said, this goes really well with any South Indian breakfast recipes.
To make Tomato Peanut Chutney
What I used –
- Peanuts, ½ cup
- Tomatoes, 2 medium (ripe)
- Green Chillies, 2
- Salt, as required
- Water, as required
- Oil, ½ tsp
- Mustard Seeds, ½ tsp
- Jeera, ½ tsp
- Dried Red Chilli, 1
- Asafoetida, generous pinch
- Curry Leaves, a few
How I made –
- In a microwave safe dish, add the raw peanuts (along with the skin) and set it on micro high for 2-3 mins. Keep an eye on the peanuts and after every minute – take out the dish and give it a shake to evenly roast the peanuts. Set aside.
- In the same microwave dish, add diced tomatoes and green chillies. Set it on micro high for 4-5 mins until the tomatoes look mushy and cooked. Let it cool down.
- In a mixer jar, add the roasted peanuts, cooked tomatoes and green chillies along with salt. Grind it into a smooth paste. Remove onto a bowl.
- In a small pan, heat oil. Add mustard seeds, jeera, torn red chillies. As the mustard and jeera splutters, add asafoetida and washed curry leaves. Fry for 10-20 secs. Add this tempering to the prepared chutney.
- Serve with idli/dosa/uthappam.
- The dry roasting of peanuts in microwave is optional. I use it for the ease of it. Alternatively the peanuts can be roasted on a pan on stove top as well.
- The tomatoes and green chillies can be cooked on the stove top as well.
- When roasting/cooking in microwave, pay attention as the settings and timings can vary from one oven to another.
- When the peanuts are roasting, they start to splutter and that’s the sign to stop roasting them further.
- Let the cooked mixtures cool completely before making into a chutney.
- If you desire a spicier version of the chutney, use more green chillies.
- Additionally tamarind paste can be added to have a tangy chutney.
- This chutney stays good in the fridge for 1-2 days.