Cook's Hideout: Quick Tomato Peanut Chutney

April 04, 2011

Quick Tomato Peanut Chutney

I don’t know if I like weekends or not. It seems like they fly by faster than a weekday and I always end up wondering on Sunday night, what the heck I did in the last 48 hrs. My mind is buzzing with things to do for the weekend on Friday night, but come Saturday morning, all planning and to-do lists get scraped and NOTHING gets done. It’s like “Busy with no business”.

This post is not about my “nothing got done weekend”, but about “at last something got done weekend”. So I was very proactive on Friday morning; soaked some urad dal and parboiled rice for idlis, prepared the batter that night and left it to ferment until Sunday morning (With the cold Northeast winter weather, it takes about 24 hrs to have a nicely fermented batter).

But on Sunday morning I was short of time to make my usual peanut-coconut chutney, so I made this equally tasty and quick chutney that my mom usually makes. I keep store-bought unsalted roasted peanuts in my pantry all the time, but if you don’t have these, simply roast some in the microwave for 2-3 minutes.

Tomato Chutney
Tomatoes – 2 medium, chopped into big chunks
Green chilies – 2, slit
Garlic – 1 clove, crushed
Roasted Peanuts – ¼ cup
Tamarind extract – 2tsp (or more to taste)
Salt – to taste

For tempering:
Mustard seeds – ½ tsp
Dry red chili – 1
Curry leaves – 4-6 (I didn’t have any on hand)

  • In a microwave safe bowl, take tomatoes, garlic and green chilies and microwave covered for 3-4 minutes until the tomatoes turn into a mush.
  • Remove and cool for a little bit before grinding them into smooth chutney with the peanuts, tamarind extract, salt and water (use as needed).
  • When I don’t have time to wait for the tomatoes to cool, I use my immersion blender and blend all the ingredients while still hot.
  • Heat 1tsp oil in a small saucepan and add the mustard seeds and dry red chili; once the seeds start to splutter, add to the chutney, mix well and enjoy with your pillow-soft idlis* or crispy dosas.
Chutney keeps well in the fridge for at least 3-4 days.

Tomato Chutney2

* To make Idlis: Soak 1 cup Urad dal (Minapappu) and 2 cups Parboiled rice separately for 4-6 hours. Grind dal into a smooth paste using little water, next grind rice into a coarse paste. Mix them together with 1tsp salt and set aside until frothy and fermented (about 8-12 hours in warmer temps or up to 24hrs in colder weather).

Tomato Chutney1

Since this is a bookmarked recipe, courtesy Amma, I'm sending this chutney off to Aipi's Bookmarked Recipe-Every Tuesday event.


  1. awesome peanut chutney with pillow soft idlis! yummieeee..

  2. lovely chutney for any snack.. first time on your space ..happy to follow you !!

  3. Yummy and delicious chutney.. looks nice !!
    Indian Cuisine

  4. This sounds easy when we are in a hurry in the morning hours:) you made me hungry!

  5. So delicious, Pavani. Tomato and peanuts are a tasty combination.

  6. yummy chutney with soft idlis .....

  7. Don't know which to comment on - the yumminess of the idlis or the delish thogayal :) Super yum to both - getting really hungry looking at the pix :)

  8. Adding tomato to peanut chutney is very new to me.will try my hands soon.

  9. Delicious chutney n perfect looking idlis- How I wish i was ur neighbor!!!
    Thanks a lot for linking this to bookmark event :)
    US Masala

  10. Was seeing this combo since so time in to give this chutney a try...looks yum....

  11. Thank you all.

    Hi Aipi, I so wish I was your neighbor. I can make you my south Indian dishes and I can enjoy all your yummy dishes. Thanks for stopping by.

    Hi Lubna, Give this combo a try and I'm sure you'll love.

  12. Sounds great ... need to try it out soon . Love the beautiful clicks of the fluffy idlis too ...

    - Smita @Little Food junction

  13. I think your blog is really amazing. You always prepare different unique recipe. Love it! ~~Hitchcock Butterfield Mirrors

  14. That is a one quick tomato chutney.. Idli looks so soft


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