மிக சுவையான தக்காளி வேர்க்கடலை சட்னி | Tomato peanut chutney in Tamil by Just samayal

மிக சுவையான தக்காளி வேர்க்கடலை சட்னி | Tomato peanut chutney in Tamil by Just samayal | Tomato groundnut chutney | Chutney recipes for idli dosa - In this video we see how to make tasty tomato peanut chutney or the tomato ground nut chutney
Tomato peanut chutney is one of the tastiest chutney and loved by my family. This is very easy to make yet tastes delicious. Sometimes this can also be taken with rice and ghee.
Tomato Peanut chutney is a wonderful dip for idlis and dosas. This recipe is not only very easy to make but can also be prepared quickly. With the freshness of tomatoes and nuttiness of peanuts, this chutney is also a great side dish for rice preparations.
Ingredients
To make chutney
Shallots - 10 to 12 or 1 big onion
Tomatoes - 2 (should be tangy)
Garlic cloves - 4
Fried peanuts/Groundnuts - 1/2 cup
Tamarind - little
Curry leaves - handful
Asafoetida - little
Salt - as required
Coruander seeds - 1 tbsp
Cumin seeds - 1/4 tbsp
Oil - 1 to 2 tsp
Dried red chilli - 5 to 6
Kashmiri chilli - 2 (optional)
Tempering
Oil - 1 tbsp
Mustard seeds - 1/4 tsp
Urud dal - 1/2 tsp
Curry leaves - little
Dried Red chilli - little (optional)
Method to make Tomato peanut chutney
In this recipe I have used fried peanuts. If you have normal penuts, dry fry them and use it.
In a pan add 1 tsp of oil and add the coriander seeds, cumin seeds, red chilli and kashmiri chilli. Red chilli can be adjusted as per your spice level. Also kashmiri chilli is just optional and is added to give nice color to the chutney.
Fry them until nice aroma comes or about 2 to 3 min and allow them to cool. Transfer them to a food processor and grind them coarsely.
In the same pan, add the shallots, tamarind and garlic cloves. Fry till shallots are soft and translucent. Now add the tomatoes and curry leaves.
Saute the tomatoes well until all the water content goes off and becomes dry. To this add the fried peanuts and frybfor 2 min in low to med flame and switch off the stove and allow down to cool down completely.
Add this to the already ground coarse powder and add little asafoetida and required amount of salt. If you want you can add little grated coconut to this, but I have not added.
Add required amount of water and grind to a smooth paste.
To make tempering
In a takda pan, add oil, and when it is hot add the mustard seeds. When it splutters, add the urud dal and curry leaves and fry till dsl becomes light brown. If you want you can add 2 red chillies, but i have not added.
Now pour this tempering to the ground chutney and mix well.
Tasty tomato peanut chutney is ready to be served.
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Happy cooking.....

[@selvankitchen]

சூப்பர் நன்றி

[@bairavarillam]

அருமையான, சுவையான வேர்கடலை சட்னி சூப்பர்

[@JustSamayal]

நன்றி 🙏🏽

[@lalitharajkumar7486]

Nice to see the receipe i am sure it be tasty any way thanks for sharing but only one ingredient that is malli taste will spoil the.chatani I feel it can we avoid it

[@JustSamayal]

Ungalukku pidikalanna poda vendam mam. 😊

[@parasuram5655]

Hlo...... Epadi irukenga..

[@JustSamayal]

Nalla irukenga. Nandri. 😊

[@parasuram5655]

ivalo super ah. Samayal panndrenga.... Unga family romba... Lucky 😋

[@JustSamayal]

@@parasuram5655 Rombha Nandringa 🙏🏽

[@parasuram5655]

@@JustSamayal 🤝👍

[@creativeeditz9787]

Hi