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Tomato peanut chutney, Creamy & Clean


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Tomato peanut chutney, a no onion no garlic recipe. Wonderful aspect dish for idli dosa, paniyaram and different tiffin objects.

From somebody who thought peanut chutney isn’t scrumptious, to an enormous fan of it, that I began making fairly often. Due to my co-sis first via which I attempted my first peanut chutney. I used to be making it continuously and later tried it with coconut too, simply by swaping the pottukadalai with peanut.

Later, discovered this within the Instagram. I now notice, if made in proper approach or to fit your style, any ingredient can turn into your favourite. So, as a substitute of constructing it the identical approach, I made it with out onion and garlic and got here up with this model and considered sharing with you all.

I deal with peanut chutney like hummus and simply scoop it with idli or dosa and eat. It is that a lot creamy and scrumptious.

tomato-peanut-chutney

Tomato peanut chutney methodology briefing :

First, Peanut, chilli, asafoetida and ginger, tomato are roasted and later, floor to a easy paste. Tomato peanut chutney tastes nice whenever you make it runny and easy like a sauce. Combine with the tempering objects and it is able to go as aspect dish for idli or dosa. You possibly can have it along with your favourite deep fried snack like kunuku, masala vada and so forth.

A number of the variations you may make are including sauteed onion rather than tomato or similar recipe with 5 -7 garlic roasted alongside and floor.

Since we’re including tomato, it could actually keep good just for 6-8 hours in room temperature. In fridge, you may hold it till subsequent day. However chutneys style finest when had recent.

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Tomato peanut chutney | Creamy & Clean

Tomato peanut chutney, a no onion no garlic recipe. Wonderful creamy & runny aspect dish for idli dosa, paniyaram and different tiffin objects.

Cup measurements

Components

  • 2 tomato
  • ½ cup Peanut
  • 5-7 pink chillies
  • ½ tablespoon ginger
  • ½ teaspoon tamarind
  • ¼ teaspoon asafoetida
  • Salt as wanted

To mood

  • 2 teaspoon oil
  • ½ teaspoon mustard
  • 1 teaspoon urad dal
  • 1 sprig curry leaves

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