Roasted Tomato Garlic And Peanut Chutney Recipe

As a lover of bold flavors and little spice, I can’t wait to share my latest kitchen creation—a roasted tomato, garlic, and peanut chutney that’s bound to elevate your next meal to legendary status.

Creating bold, flavorful dishes is my passion, and one of my favorites is this Roasted Tomato Garlic and Peanut Chutney. It combines ripe tomatoes, roasted peanuts, and just a hint of garlic for an irresistible balance of warm, roasted, and zesty fresh flavors.

Cumin seeds and dried red chilies add a spicy kick, and tamarind paste—my secret ingredient—lends a wonderfully tangy depth that elevates any meal. This chutney is generous in flavor, but it’s also loaded with nutrients: It’s packed with vitamins and healthy fats, so it’s a nutritious option.

You can eat it straight out of the jar (which I often do) or use it to glam up any dish you can think of. It’s super versatile!

Roasted Tomato Garlic And Peanut Chutney Recipe Ingredients

• Tomatoes: Rich in vitamin C and antioxidants, add tangy sweetness.
• Roasted Peanuts: High in protein and healthy fats, provide a creamy texture.
• Garlic: Known for its antibacterial properties, adds a pungent kick.
• Dried Red Chilies: Add heat and contain capsaicin, boosting metabolism.
• Tamarind Paste: Offers a tangy sweetness; good source of iron and magnesium.

Roasted Tomato Garlic And Peanut Chutney Recipe Ingredient Quantities

• 4 medium-sized ripe tomatoes
• 1/2 cup roasted peanuts
• 4-5 garlic cloves
• 1-2 dried red chilies or to taste
• 1 tablespoon oil
• 1 teaspoon cumin seeds
• 1 tablespoon tamarind paste
• Salt to taste
• 1/2 teaspoon sugar (optional)
• Fresh coriander leaves for garnish (optional)

How to Make this Roasted Tomato Garlic And Peanut Chutney Recipe

1. Set your oven to 400°F (200°C) ahead of time.

2. Clean the tomatoes, slice them in two, and lay them out on a baking sheet.

3. Place the garlic cloves and the dried red chilies on the baking sheet with the tomatoes.

4. Pour a tablespoon of oil over the vegetables, and add salt to taste. Make sure they’re well covered. You can use your hands or a spatula to combine everything so that all the vegetables are evenly coated.

5. The tomatoes, garlic, and chilies should be placed in a preheated oven for 20-25 minutes. During this time, they will soften and begin to char. The finished dish will be something like the delicious and versatile roasted tomato sauce from previously. Instead of serving it over pasta, this time we will serve it over fish.

6. Transfer the roasted ingredients to a blender, allowing them to cool slightly before doing so.

7. In the blender, combine the roasted peanuts, cumin seeds, tamarind paste, and sugar (if using).

8. Combine all the components into a coarse paste and adjust the salt to your liking.

9. Move the chutney into a bowl that you would use for serving, and if you want, finish it off by placing some leaves of fresh coriander atop it.

10. Present the roasted tomato, garlic, and peanut chutney alongside your preferred snack or dish. Savor!

Roasted Tomato Garlic And Peanut Chutney Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Knife
4. Cutting board
5. Measuring spoons
6. Blender
7. Mixing bowl
8. Spatula
9. Serving bowl

FAQ

• Q: Can I use canned tomatoes for this recipe?A: The finest taste comes from fresh tomatoes, yet in a pinch, one can use canned tomatoes. Just be sure to drain them well.
• Q: Is there an alternative to tamarind paste?A: Yes, a splash of lemon juice or vinegar would work well for this. Both are excellent substitutes for the tangy flavor that buttermilk lends. Neither, however, is a perfect replica, so if you have soy yogurt or silken tofu, those are your best bets for making a buttermilk-like ingredient with the same flavor and texture profile.
• Q: How spicy is this chutney?A: You can control the heat in the dish by varying the number of whole dried red chilies you use. Add them to taste. You might also like to try it with fresh red bai choy peppers, which are much less spicy.
• Q: Can I make this chutney ahead of time?A: Yes, you can keep it in the fridge. Just make sure it’s in an airtight container and it’ll last for about a week.
• Q: What can I serve this chutney with?A: It complements perfectly with starters such as pakoras and samosas, serving well as a condiment for sandwiches and wraps.
• Q: Can I skip the sugar?A: Yes, optional. Sugar can be left out if you want a less sweet chutney.
• Q: What is a good substitute for peanuts?A: You can use cashews or sunflower seeds in place of the peanuts for a completely different—but still delicious—flavor profile.

Roasted Tomato Garlic And Peanut Chutney Recipe Substitutions and Variations

Substituting almond butter or cashew nuts for roasted peanuts yields a different flavor profile.
Shallots can be used in place of garlic cloves for a milder flavor profile.
Fresh red chilies can replace dried red chilies, for a fresher taste, and a color pop—insofar as, with what few exceptions, dried chilies are usually just fresh chilies that have been put through the dehydrator.
Lemon juice or apple cider vinegar can take the place of tamarind paste when what you want is acidity.
Coriander seeds can be used as an alternate to cumin seeds, and the mix can deliver a different spice aroma.

Pro Tips

1. Roast to Perfection Ensure the tomatoes and garlic develop a slight char for extra depth of flavor. You can broil them for the last 2-3 minutes if you want a smokier taste.

2. Adjust Spiciness If you prefer a milder chutney, remove the seeds from the dried red chilies before roasting. Conversely, if you enjoy more heat, consider adding an extra chili or using a spicier variety.

3. Consistency Control Blend less for a chunkier texture and more for a smoother paste. Start blending minimally and check the texture frequently to achieve your desired consistency.

4. Enhanced Flavor Profile Toast the cumin seeds in a pan for a minute or two until fragrant before blending. This step will amplify their aroma and add a nutty flavor to the chutney.

5. Balancing Acidity If the chutney is too tangy from the tamarind paste, balancing it with a pinch more sugar can help mellow the flavors without overpowering them.