Make an interesting south Indian style onion tomato peanut chutney in simple easy steps.
Scroll down to the end of the post for the video for how to make sagar ratna style red chutney.
A friend of mine, who tried this recipe, during its testing phase, told me that this recipe is sort of copycat version of the same spicy tomato chutney you get at Sagar Ratna - I was thrilled! Sagar Ratna has been my favourite South Indian restaurant since forever and believe it or not, I enjoyed eating the dosa with chutney, rather than sambhar curry! I knew I had to crack that chutney recipe one day...
This vibrant red colour you see, is 100 percent natural - without any added food colour. The rich colour comes from the tomatoes and degi mirch = not chilli powder! The simple secret to this delicious onion tomato peanut chutney is equal quantities of onion and tomato. To be honest, I did not even add onions in the initial stages of testing this recipe and upon experimenting I realised how much of a difference it made.
If you are allergic to peanuts, you can totally skip them and still end up making a delicious onion tomato chutney to enjoy with dosas, idlis or even simple rice crackers.
Scroll down for the full recipe.
Some more dip recipes that you will love:
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Onion tomato peanut chutney
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 1 medium bowl 1x
- Category: Appetizer
- Method: Stove top
- Cuisine: South Indian, Indian
Description
Sweet and spicy sagar ratna style onion tomato and peanut chutney.
Ingredients
- 2 tbsp vegetable oil
- 1 1/4 cup onions (roughly chopped)
- 1 cup tomatoes (roughly chopped)
- 1/3 cup peanuts
- 1/4 tsp heeng (asafoetida)
- 1/2 cup water
- 1/2 tsp chilli powder
- 1 tsp sugar
Instructions
- Heat 1 1/2 tbsp oil in a pan and add onions to it.
- Let them cook for about 4-5 minutes on low heat.
- Add peanuts and let them get slightly crunchy - cook for not more than two minutes. Transfer the onions and peanuts to one side of the pan.
- Add 1/2 tbsp oil and then add heeng/ asafoetida to it. Let cook for one minute and mix together with onions.
- Add the tomatoes and cover. Let this cook for good five to six minutes.
- Add water, chilli powder, sugar and mix. Cover again and let this cook for additional two-three minutes.
- Once cooked completely, let this mixture cool and blend this until smooth.
- Refrigerate for at least 2 hours. Serve with dosa or chutney or rice crackers.
Notes
Make sure that the quantity of onions is slightly more than the quantity of tomatoes.
Keywords: onion, tomato, south Indian, style, chutney
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