Peanut Tomato Chutney / Verusenaga pappu tomato pachadi

I like Peanuts as a snack, peanut butter for my morning breakfast, in curries like stuffed egg plant, spice powder and the list goes on.  Some use peanut powder in their curries where as  some use senagapappu podi/ Roasted chick pea spice powder on stir fries. Both tastes very good. Yet, each has it’s own taste.

We always make peanut chutney that goes as dipping for dosa, idlii etc.. which i love to eat. But, I always look forward to enjoy it in rice and I finally found it.

One great thing I love in this chutney is the use of lemon juice instead of tamarind extract. I like citrus, it is very refreshing . when ever possible i like to replace tamarind with lime/ lemon.

Here is the peanut tomato chutney that goes very well with rice.



½ cup raw peanuts

1 small onion

2 small tomatoes

4 green chilies

2 garlic cloves

salt to taste

1 small lemon juice


1 tsp each of oil, mustard seeds, jeera,

2 Garlic cloves and curry leaves

pinch of asafoetida/inguva/hing.


  • Dry roast peanuts.
  • Heat oil in a vessel, add green chilies and onion pieces, let them sauté till onion is translucent.
  • Add tomatoes and cook them till they are soft.
  • Cool it for some time.
  • Take the blender and add cumin, salt, cooked green chilies, garlic, onion, tomato mix that we cooked above and grind it nice.
  • Now add roasted peanuts and grind it coarsely and keep it thick if you want to serve with rice.
  • Take a skillet, heat 1 Tsp of oil and add mustard seeds, cumin, garlic, red chilies and curry leaves. Cool this mixture and add this to the grinded chutney.
  • Serve it with rice and ghee…it tastes so yummy!!! You just cannot stop eating…

Note- If you want it little thin, boil water and let it cool before adding it to chutney, then the chutney stays for at least 3 days. If you add regular water, sometimes the chutney gets spoiled (smells bad)  for the next day, mainly when it is summer.

Filed Under: Chutney / PachadiCookingUnder 30 Mins


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