Tomato Peanut Chutney

Tomato Peanut Chutney is an excellent side dish for dosa, idli from South Indian cuisine.

Tomato chutney is my favouritešŸ… There are many ways in making tomato chutney but this one is very close to me. The reason behind is the taste from peanuts.

I have roasted the peanuts separate and added them during grinding. I haven’t removed the skin from peanuts because it is healthy to use them with skin on and you will not find any difference in taste. It increases the flavor though.

I have used onion and garlic in this recipe. You can replace the red chillies with kashmiri red chillies for some more bright red colour. The chutney has bright colour already from tomatoes.

The freshness and tanginess from tomato and the flavor, taste from peanuts makes it an unavoidable, mouth-watering side dish for idli, dosa, lemon rice etc.., Must try recipeā¤


  • Onion- 1 small ( finely chopped)
  • Tomato- 3 big ( chopped)
  • Red Chilli- 3
  • Peanuts- 3 tbsp
  • Cumin seeds- 1 tsp
  • Garlic- 3 cloves
  • Mustard seeds- 1/2 tsp
  • Urad dal- 1 tsp
  • Curry leaves- 8
  • Asafoedita powder- 1/4th tsp
  • Salt- as needed.


Dry roast the peanuts in medium flame.
Once it is roasted well, keep it separate to cool. If you want to peel the skin out, you can. I didn’t remove the skin.
Heat sesame oil in a pan and add cumin seeds.
Then add onions and roast till it is translucent.
Add the red chillies, garlic, asafoedita powder. Let red chillies crisp.
Now add the chopped tomatoes and saute in medium flame.
Saute till the tomatoes become soft and mushy. Add required salt. Once it is done, switch off the flame and bring to normal room temperature.
Now take the sauted and cooled tomato mixture in a mixer jar and add the roasted peanuts. Grind till it comes to a smooth paste.
Keep it separate.
Now take another pan and add 1 tbsp of sesame oil. Add mustard seeds. Once mustard seeds splutter, add urad dal and curry leaves. Let curry leaves get crispy.
Pour it over the grinded tomato paste. Chutney is readyšŸ˜Š


  • Use sesame oil for good taste.
  • This goes very well with idli.
  • The spice can be increased or decreased by adjusting the quantity of red chillies. This is the right proportion if you want a perfect South Indian recipe.