• 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!