Peanut Tomato Chutney Recipe(Verkadalai Chutney Recipe)


This verkadalai thakkali chutney or tomato peanut chutney is the most loved spicy chutney in our home.its easy to make with less ingredients.This chutney is so delicious that you will end up eating more idlis and dosas than usual.

Chutneys are a quintessential accompaniment to every Indian meal; just make a quick chutney to give the whole meal a lovely flavorful spice kick.

Tomato peanut chutney recipe with step by step pictures and video. This is one of the spicy and creamy chutneys I’ve tried so far.

The aromatic, tangy and savory taste of any chutney enhances the flavors and turns even a boring or simple dish into a delicacy.

We Indians have a knack for preparing chutney using any available ingredients be it fruits or veggies. I have seen my mom do it and now I do it too. Chutneys have a distinct taste that can be used as a spread or a dip plus they also help to promote appetite and support digestion. This peanut chutney with tomato is inspired by a recipe which referred to one of my Andhra friend. I suddenly craved for a spicy side dish so I thought to try this one.

Serving And Storage:

This chutney goes well with idly, dosa, chapati, Paniyaram, uthappam , Adai etc.
It keeps well in room temperature for 2 days as there is no coconut . However I would recommend to store it in fridge to extend the shelf life.

Watch Peanut Tomato Chutney Recipe in Tamil

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Peanut Tomato Chutney Recipe(Verkadalai Chutney Recipe)

Difficulty: Beginner Prep Time 10 min Cook Time 10 min Total Time 20 mins
Servings: 3
Best Season: Suitable throughout the year


Main Ingredients

To Temper

How to make peanut tomato chutney recipe

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  1. Heat a pan & roast the peanuts 6 to 7 mins and you need to keep tossing often to prevent burning.

  2. Roast until it becomes crisp

  3. Once it roasted transfer to the plate ,let it cooled down, then remove its skin to some extent.

  4. Heat the pan with 1 Tsp Oil ,add small onion and garlic cloves, sauté well in medium flame

  5. once the onion and garlic sautéed well add coriander seeds , cumin seeds and tamarind ,again sauté about 2-3 minutes

  6. then add tomato ,sauté roughly chopped tomatoes till they are soft and pulpy. while sauté add required salt

  7. once the tomatoes cooked well add roasted peanuts sauté about few seconds then switch off the flame

  8. once its cooled down ,transfer to the blender, then add water and blend it to a slightly smooth paste.

  9. For tempering Heat oil, add mustard seeds, when it splutters, add curry leaves, Then pour the seasoning over the chutney.

  10. Serve as a side dish for Idli, Dosai


  • Raw, unroasted and unsalted peanuts works the best. So it is always better to use raw peanuts and roast them either on stove top or in a microwave just before making the chutney.
  • If you Don't like coriander seeds flavor you can skip that too
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Gomathi Ramesh

Food Blogger

Hi there! I am Gomathi Ramesh, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I come from a family of fantastic cooks and I’m here to share generations of recipes that are homey, fresh, healthy, family-friendly, authentic, and adventurous. Most importantly, our recipes taste great and you can trust that they actually work.

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