Tomato Peanut Chutney | How to make Tomato Palli Chutney
Tomato Peanut chutney, is another best accompaniment for idli and dosa. It is obviously made with tomatoes, peanuts and spices.
Ingredients
- 1 Cup Peanuts
- 2 to 4 Tomatoes
- 4 to 6 Green Chillis
- 7 to 9 Red chillis
- Salt to taste
- 1 tbsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Urad Dal
- 1 tbsp Tamarind
Instructions
- Chop tomatoes.
- Heat pan, dry roast peanuts till the aroma comes out or they turn into brown color.
- Roast them in low to medium flame.
- Do not burn them, otherwise the chutney tastes a bitter.
- Once they are fried, keep them aside.
- Heat oil in the same pan, add mustard seeds and urad dal.
- Fry them till they splutter. Keep them aside.
- In the same kadai, heat oil, add red and green chillis.
- Sauté them for a while and switch off the flame. Keep it aside.
- Again heat little oil in the same pan, add chopped tomatoes.
- Cook till they become soft.
- In a blender jar add roasted peanuts, tomatoes, green and red chillis.
- Add salt and tamarind.
- Blend it to make smooth chutney while adding required amount of water.
- The chutney should be thick and porous.
- Temper it with the seasoning of mustard seeds and urad dal.
- Serve tomato peanut chutney with dosa or idli.
Notes
Dry roast peanuts and remove the skin.
Roast them in low to medium flame to avoid burning of them.
Tomatoes are tangy only but adding a little tamarind balances the spiciness.