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  • Writer's pictureShalini Vemuri

Red Chutney

A fiery tangy chutney from South India made of roasted peanuts and tomatoes is finger licking awesome! Serve it as a side, dip or a spread.

Red Chutney is a Peanut chutney/ dip served along with South Indian dishes like Dosa, Idli, Rava idli, Set Dosa etc. The super smooth and glossy texture makes it an appetizing side! The traditional Red Chutney is made out of onions, garlic and red chilis. I named this variation so, as my son loves it and fondly calls it Red Chutney given the reddish orange hue.

Roasted peanuts give it the depth of flavor, roasted tomatoes the tanginess and dried red chilies the intense flavor. The sizzling tempering takes it up a notch! Peanuts can easily be replaced with roasted almonds or cashews.

The versatility of this dish is exceptional. Slather it on bread to make a chutney sandwich or serve it along with some yummy chips as a dip or it can be accompanied the traditional way with South Indian dishes. If you want to get really creative use it as a salad dressing!


Serves 4 Ready in 10 min


South Indian Tempering

2 tbsp oil

1 tsp Mustard seeds

1/2 tsp split black gram

5 Curry leaves

Roast and Blend

1 cup roasted Peanuts ( with or without skin)

3 medium Tomatoes diced

2 Dry red chilies

1 tsp Turmeric powder

1 tsp Oil

1/2 tsp Cumin seeds


1. Heat a sauté pan and dry roast the peanuts until golden brown and set them aside in a bowl. If you are using peanuts with skin you can just retain it. No need to remove the skin.

2. Heat some oil in the same pan and add the dry red chilies and sauté just for a few seconds before you add in the tomatoes.

3. Add the turmeric, salt and cumin seeds and let the tomatoes cook thoroughly until mushy.

4. Turn off the stove.

5. Blend this tomato mixture along with the roasted peanuts into a smooth paste with water just enough to immerse the peanuts. The resultant consistency of the chutney should be like that of a salad dressing.

6. Pour the chutney into a serving bowl.

7. Now, time for the tempering. Heat a sauté pan. Add oil, once hot add the ingredients under South Indian tempering. Let the mustard seeds crackle. Make sure not to burn it. Soon after mustard seeds crackle add the tempering onto the chutney in the serving bowl. Mix and serve.


Serve it at room temperature! Shelf life is about two days in the refrigerator.

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