Peanut and Tomato Chutney – the Andhra way!

Chutneys are a typical Indian condiment flavored with a variety of vegetables, herbs, and spices. Each region across the country has its version of salty, spicy and flavourful chutneys. They are eaten as a side dish with meals or are used as a dipping sauce for different snacks. There are raw chutneys made by simply blending veggies and spices, while some recipes require you to sauté the veggies before blending lightly. Both versions are extremely easy to make, and once ready, you will have a delicious Indian chutney ready to eat at any time. The Andhra style peanut and tomato chutney is just one version of this side dish that is fragrant and tangy. Andhra cuisine is known for its spice, and this delicious chutney is as authentic as it gets. The mild and salty peanuts get balanced out with fiery chilies and herbs. It’s a simple recipe that doesn’t require extravagant ingredients, and you will most likely have all the herbs and spices in your pantry. If you want to learn how to make quintessential and traditional Andhra chutney, follow this quick and simple recipe!

Peanut and Tomato Chutney Info:

Prep Time

10 Mins

Cook Time

20 Mins

Total Time

30 Mins


Andhra (Indian)


Side dish

Peanut and Tomato Chutney Ingredients:

  • 2 tomatoes chopped
  • 1 cup of peanuts
  • 2 cloves of garlic finely chopped
  • 2 to 3 dried red chilies
  • Salt as per taste
  • Oil
  • Mustard seeds
  • Urad dal
  • 5 to 6 curry leaves
  • Lemon juice

Step-by-Step Instructions:

  • The first step is to heat a pan on a medium flame. Add a tbsp of oil and sauté the roughly chopped tomatoes. Once they turn soft and pulpy, transfer on to a plate and set aside to cool.
  • In the same pan, add some more oil and lightly roast a cup of peanuts. Make sure to peel the skins of the peanuts before adding them to the pan. Add the chopped garlic and dried red chilies and allow to cook for a minute or two. Once the peanuts have roasted, turn off the flame and keep the pan aside to cool.
  • Note: Feel free to add more chilies if you like more spice or reduce the number for a milder chutney.
  • Next, add the tomatoes and roasted peanuts in a blender. Blend till it turns to a smooth paste. Season with salt and a bit of lemon juice and blend again. Transfer to a bowl and keep aside.
  • For the tadka, heat some oil in a pan. Add the mustard seeds and urad dal to it. Once the seeds start to crackle, add the curry leaves. When the curry leaves turn crispy, turn off the flame and pour this tadka over the chutney. This adds more depth of flavor to the chutney.

The Andhra style tomato and peanut chutney is finally ready! You can serve this chutney as a dipping sauce with fried snacks or eat it as a side dish with parathas, vadas, rice, etc. It also makes for an excellent dosa tomato chutney. This simple and flavourful condiment can be stored in the fridge in a glass or stainless steel container. Whenever you want an added punch of flavor to your lunch, add a dollop of this rich chutney to your food.

So, get going and follow this recipe to make your very own chutney. Enjoy!