Peanut Tomato Chutney, Verkadalai Thakkali Chutney

          It's almost every other day or at least 3 times a week that I make some kind of chutney at home, mostly to go with idlis, dosas and adais and sometimes, to be mixed with plain rice. Since the tomato onion chutney is the family's favorite, I make it more times than the other chutneys. Today's post is Peanut Tomato Chutney, already, I have a simple peanut chutney in my blog using just peanuts and a little tamarind, but this one, as the name itself says, has peanuts, tomatoes, onions and garlic. It's kind of a mixture of peanut and tomato chutney and it goes very well with all the South Indian tiffin varieties (idlis, dosas, adais, vadais)..

Need To Have

  • Dried Raw Peanuts - 4 tablespoons
  • Dried Red Chillies - 2
  • Onion - 1 medium, chopped
  • Tomato - 1 medium, chopped
  • Garlic - 6 cloves
  • Mustard Seeds - 1/2 teaspoon
  • Husked Urad Dal/Black Gram - 1 tablespoon
  • Curry Leaves - 6 - 8
  • Salt to taste


          Roast the peanuts, cool, remove the skin and keep. Slightly roast the red chillies in a little oil, remove and keep.

           Heat some oil, add the onions and 3 cloves garlic ( chopped ) and saute till the onions turn pink and translucent, then add the tomatoes and saute till the tomatoes turn soft, remove and cool.

          Grind the onion-tomato mixture along with the peanuts, red chillies and salt and remove into a bowl.

          Heat some oil, add the mustard seeds and urad dal, when it starts spluttering, add the remaining 3 cloves garlic ( chopped ) and curry leaves, saute for a minute, till the garlic pieces turn golden, add to the chutney, mix and serve.

Don't grind the chutney into a smooth paste, it should have a slight coarse texture.
If you grind everything very coarsely into a thick thogayal/chutney, it can be had with rice too.


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