Learn how to make Andhra Style Peanut Onion Tomato Chutney recipe with step by step pictures. Easy onion tomato peanut chutney, best side dish for South Indian Breakfast!

Today I am sharing yet another Chutney recipe, a popular one at our household that goes really well with both Idli and Dosa. Peanut Onion Tomato Chutney is creamy & delicious with just a handful of ingredients. It sure looks and tastes rich, with the addition of roasted peanuts but really is low calorie compared to coconut chutney or plain roasted peanut chutney. The addition of roasted onions & tomatoes along with roasted peanuts gives a good texture and body to the chutney, which otherwise would very plain.

Chutney with Roasted Peanuts, Onion & Tomato

I have versions of peanut chutneys here – roasted peanut chutney, peanut mint chutney and tomato peanut chutney. Similarly, I have a bunch of onion & tomato-based chutney recipes too. From spicy onion chutney to my mother-in-law’s special onion tomato coconut chutney, there are a few versions. This Peanut Onion Tomato Chutney happens to be personal favorite, especially with hot fluffy idlis. It is creamy with a mild sweetness from the roasted onions and tomatoes. The fried red chillies add enough heat to compensate the sweetness and roasted tomatoes add the perfect tanginess.

Variations & Serving Suggestions

Depending on the taste preferences, this chutney can be made with just roasted tomatoes or roasted onions. Additionally, either a handful of curry leaves or coriander leaves or mint leaves would add a great deal of flavor to the chutney. If you are skipping tomatoes, add ½ teaspoon of tamarind paste to balance the flavors.

This Onion Tomato Peanut Chutney can be stored in fridge for upto two days and goes well with any South Indian breakfast.

Checkout the different Chutney Recipes

Peanut Onion Tomato Chutney Recipe with Step by Step Pictures

In a pan heat a teaspoon of oil. Add 3 dry red chillies. Fry for a few seconds. Remove from heat.

In the same pan, add 1 large onion cubed along with 1 large tomato cubed and 4-5 garlic cloves.

Cook on low flame until the onions & tomatoes are soft. Remove from heat.

Once cooled down, add the onions & tomatoes to the blender. Add ¼ cup roasted peanuts along with salt as needed and roasted red chillies.

Grind into a smooth chutney, add little water as needed.

Remove onto a bowl. Meanwhile, make tempering by heating oil and adding mustard seeds along with cut dry red chilli. As they splutter, add asafoetida and curry leaves. Add the tempering on chutney.

Serve with Idli or Dosa. I served it with Oats Adai.

Recipe Notes

Adjust the number of dry red chillies depending on the spice preference.
The chutney can be made both thick or runny, adjust water as needed.
It stays good when stored in fridge for about 2 days.

Recipe Card

📖 Recipe

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