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    Home » Recipes » Indian Chutneys Thogaiyal

    Tomato Peanut Orange Peel Chutney Andhra Style- with Turmeric

    Published: Oct 2, 2017 Modified: Sep 10, 2020 By Sujata Shukla This blog generates income via ads. This post may contain affiliate links. PepperOnPizza may earn a commission for purchases made after clicking these links. View our disclosure policy for details

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    Bright mustard coloured tomato peanut orange peel chutney Andhra Style in a white bowl, with a tempering of chili and cumin on top

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    You are going to love this chutney! Everyone at home did! Tomato Peanut Orange Peel Chutney Andhra Style - you can imagine the flavours and texture from each of the ingredients! Large yellow and red tomatoes from Lakshmi's vegetable plot, bright fragrant orange peel, peanuts, chilies and spices and turmeric coming together with an incredible taste. Make sure you use juicy tomatoes for the chutney so that you do not need to add water during the process and dilute the flavours. 

    Tomatoes from the garden
    Tomatoes from the garden

    For the 3rd challenge from the Facebook group Shhhhh Cooking Secretly Challenge  that I participated in, the theme for September was a recipe made from the cuisine of Andhra Pradesh.  My partner for the month, Avin S Kohli gave me the names of two secret ingredients, viz. chilies and a vegetable of my choice. The late summer tomatoes are coming in so I selected tomato as the vegetable part of the secret ingredients. The idea is that each member of the group prepares an item using the secret ingredients, and posts a picture on the groups FB page. The other members have to try and guess the ingredients. For Avin, I gave as secret ingredients, Chana dal (Bengal gram) and Peanuts. Check out the recipe for Andhra Palli Chutney or Andhra Style  Peanut Chutney that she prepared for the challenge, on  her blog TheYellowDaal.com. And do spend some time exploring Avin's blog with its varieties of Indian subzis as well as delicious Party recipes, 30 minutes recipes and quick 15 minutes ones.

    Now back to the recipe for the September challenge. As you would probably know, Andhra cuisine is famous for its spicy chilies, and incorporates a number of chutneys, pachadies and pickles. With tomatoes and chilies as my ingredients, peanuts for a bit of protein, turmeric for general goodness and orange peel to add a twist to the taste, I planned the Tomato Peanut Orange Peel Chutney Andhra Style.

    I have given the instructions for making the Tomato Peanut Orange Peel Chutney Andhra Style in stages and steps, but don't think its a lot of hard work. Its pretty simple, a bit of roasting, some sautéing, some pureeing in the food processor, and voila! A delicious chutney to grace the dinner table.

    You may have the Tomato Peanut Orange Peel Chutney Andhra Style with Dosa or Idli as we did, but it is quite versatile and may be used as a sandwich or quesadilla spread. I would love to try the tomato chutney spread on subway sandwiches the next time I make them. The tangy fresh taste of the tomatoes and oranges, the slight heat from the chilies (I added much lesser chilies than in the recipe so that my little  granddaughter could have the chutney) and the fresh vegetables in the subway sandwich would make for great taste!

    If you are wondering at the lovely orangey yellow of the Tomato Peanut Orange Peel Chutney Andhra Style, that is because of the orange peel, yellow tomatoes and of course the touch of turmeric.

    Tomato Orange Peel chutney
    Tomato Orange Peel chutney

    Which reminds me: I had this gorgeous zero pesticide Non GMO high curcumin turmeric from First Agro Farms of Mysore, Karnataka.  They supply 'direct from the farm' vegetables and herbs to households at Bangalore. As their website says, the turmeric powder produced at the farm has 5% curcumin (which is much higher than in the turmeric powder usually available and therefore we need to use only 25-50% of the volume we would otherwise use) as well as being rich in minerals.

    Disclosure: The Turmeric described in this post was a free sample from First Agro Farms and was not paid for. The views about the colour and the flavour are my own.

    The turmeric is a dark mustardy orange in colour and has a signature aroma that was evident in the Tomato Peanut Orange Peel Chutney Andhra Style. I used just a little of the turmeric powder and it imparted a lovely colour to the chutney.

    Zero Pesticide Turmeric
    Zero Pesticide Turmeric

    Health benefits of Turmeric:

    As this article in Healthline explains, turmeric is absorbed better with black pepper, and merely adding it to our curries may not give the necessary full benefits as the level of curcumin in turmeric readily available in markets is usually not high enough.

    Rich in minerals, including iron and magnesium, as well as powerful anti-inflammatory effects that can help alleviate pain and the symptoms of arthritis. Turmeric also has anti-oxidants which, among other benefits, are thought to help fight cancer. Other health benefits from curcumin or Turmeric are considered to be: protection against various skin diseases; treatment of stomach ulcers, diabetes and high cholesterol. The spice is thought to be effective against Alzheimer's disease too.

    I remember childhood days when at the first sign of a sore throat or a cold coming up, my mother would make me drink up glassful of a bedtime drink of hot milk with turmeric, and so far as I can remember, it was effective too! All that curcumin, you know?

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    Cherry Chutney with Mint

     

     

     

     

     

     

     

     

     

     

    Lemon Basil Hummus with Mint

    Simple Fresh Lemon Mint Basil Hummus Dip which is easy to make and has all the goodness and flavours of the herbs and garlic. Serve with homemade pita bread

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    Tomato Peanut Orange Peel Chutney Andhra Style with Turmeric Easy tasty nutritious. Orange peel adds zing and aroma Serve with dosa, idli, chapatti or rice

    Tomato Peanut Orange Peel Chutney Andhra Style - with Turmeric

    Sujata Shukla
    Tomato Peanut Orange Peel Chutney Andhra Style with Turmeric Easy tasty, nutritious. Orange peel adds zing and aroma. Serve with dosa, idli, chapatti and rice!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course condiments
    Cuisine Indian, south indian
    Servings 1 cups

    Ingredients
      

    To Dry Roast

    • 1 teaspoon split black gram/ urad dal
    • 1 teaspoon Channa dal (kadalai paruppu) (Bengal Gram lentils)
    • 4 Red Chilli dry Adjust the quantity of chillies to taste
    • 2 tablespoons raw peanuts
    • 1 tablespoon orange peel
    • ½ teaspoon Sesame seeds

    To Sauté/ shallow fry

    • 1 teaspoon sesame oil
    • ½ teaspoon Jeera Cumin seeds
    • 2 cups tomato diced Ripe juicy tomatoes. I had a large yellow and a red tomato
    • ¼ teaspoon turmeric powder (I had very strong turmeric powder so I just used a large pinch)
    • salt To taste

    For the Seasoning

    • 1 teaspoon sesame oil
    • ⅛ teaspoon Mustard seeds
    • ¼ teaspoon Cumin seeds
    • ¼ teaspoon split black gram/ urad dal
    • a pinch hing asafoetida powder
    • 4-5 curry leaves

    Instructions
     

    Time 4 minutes: Dry Roast Ingredients as per list

    • Dry Roast each type of ingredient separately in a hot pan, stirring constantly so that they do not brown or char. Transfer to a bowl after roasting: 1. Both the dals (can be roasted together) for about 1 minute, till they start changing colour and you can smell the roasted dal 2. Red chilli about 1 minute. You many choose to instead add the red chilli to the 'Sauté/Shallow fry' process instead of dry roasting. I prefer to do this as the raw chilli taste is reduced by sautéing. Use as many chillies as to your taste for 'heat'.
    • 3. Peanuts for 1 minute till they begin to brown. I like to retain the skin with its nutrient values. If you wish, you can rub away the skin after roasting and cooling as it comes off easily. 4. Orange peel for 1 minute 5. Sesame seeds last of all, for 2-3 seconds. Remove them from the pan once they start popping and jumping around in the pan. They burn very quickly, so watch out.

    15 minutes: Sauté / Shallow fry

    • Dice the tomatoes to a uniform size (about 1 cm square will help them cook faster). Using the pan in which the ingredients were roasted, add a teaspoon of Oil. Sesame oil tastes best, but in the alternative use sunflower or olive oil. Coconut oil may overpower the subtle aroma of the orange so I wouldn't use it in this Tomato chutney.
    • Bring the pan to low heat, add cumin (jeera). After 5 seconds when the jeera begins to brown in the hot oil, add red chillies if they were not already roasted earlier. Stir and turn them over so that the chilies are fried on both sides. Add the pieces of tomato and orange peel. Stir. Add turmeric powder, stir it in. Add a little salt ( you can check for taste and add more later) If the tomatoes are juicy, they will cook in their own liquid.
      Add turmeric to the tomatoes
    • Bring the mixture to a quick boil by upping the heat, and then simmer on low heat for 10 minutes or till the tomatoes are soft and sauce like. The peel will be falling off the tomatoes and if you press gently with a spatula, the pieces will get squashed. Check for salt and add more to taste.
      Cook until the tomatoes reach a sauce like consistency

    Time 2 Minutes: Dry Grind:

    • Cool the tomato mixture. 1. Grind together the roasted chilli, urad and channa dals, sesame and peanuts without adding water. 2. Add the tomato orange mix. Blend to a smooth puree, without adding water- there should be enough liquid from the tomatoes. If its too thick, add a teaspoonful of water.

    Time 1 minute: Tempering:

    • Transfer the Chutney from the processor to a serving bowl. In a small pan, heat 1 teaspoon of the sesame oil. When the oil is hot, add mustard seeds and after they crackle, add cumin seeds. After 2-3 seconds, add split urad dal. Add hing. Finally add curry leaves. I always mince the leaves so that they get eaten and not discarded. Pour the tempering on the Tomato Orange Peel chutney. Serve with Idli or Dosa. Or Chappati. Or to mix with rice and sesame oil. Or on sandwiches or quesadilla. Such a versatile chutney!
    • If the tomatoes are as juicy as mine were, you can get 2 cups of chutney from 2 cups of tomato slices.
    Tried this recipe?Let us know how it was!

    More Indian Chutney, Thogaiyal

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      Delicious Summery Fresh Cherry Mint Chutney with Orange Peel
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    • Peerkangai Thogaiyal - Turai Ridge Gourd Chutney

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    1. Amrita says

      October 10, 2017 at 9:38 pm

      This chutney is awesome and mind blowing!A very new and different concept!

      Reply
      • Sujata Shukla says

        October 14, 2017 at 10:21 am

        Thank you Amrita! It tasted good!

        Reply
    2. Batter Up With Sujata says

      October 10, 2017 at 9:11 pm

      Tomato peanut orange peel sounds interesting. I will try it soon. Colour and texture of the chutney is awesome.

      Reply
      • Sujata Shukla says

        October 14, 2017 at 10:20 am

        Thank you Sujata! The colour was from the yellow tomatoes and the Turmeric!

        Reply
        • Batter Up With Sujata says

          October 14, 2017 at 10:47 am

          Lovely 👌

          Reply
    3. Priya Suresh says

      October 10, 2017 at 5:49 pm

      Such a beautiful and interesting twist to chutney, fantastic.

      Reply
      • Sujata Shukla says

        October 10, 2017 at 7:33 pm

        Thank you, Priya Suresh!

        Reply
    4. The Girl Next Door says

      October 10, 2017 at 10:20 am

      This looks so tempting, Sujata! I love the way you thought of adding orange peel to it, to add more flavour.
      Bookmarking the recipe to try out later. 🙂

      Reply
      • Sujata Shukla says

        October 10, 2017 at 7:32 pm

        Thank you Priya! I love the touch of citrus in my food!

        Reply
    5. theyellowdaal says

      October 09, 2017 at 11:03 pm

      A delicious looking bright yellow chutney is surely very inviting. Both of us made chutney this month😙😙

      Reply
      • Sujata Shukla says

        October 10, 2017 at 2:32 am

        Thank you Avin! This month's theme was fun!

        Reply
        • theyellowdaal says

          October 10, 2017 at 8:56 am

          Yes really.

          Reply
    6. priya satheesh says

      October 09, 2017 at 6:09 pm

      wow sounds interesting ! Loved the addition of peel... yum !

      Reply
      • Sujata Shukla says

        October 09, 2017 at 6:39 pm

        Thank you, Priya!

        Reply
      • Sujata Shukla says

        October 10, 2017 at 7:33 pm

        Thank you, Priya Sateesh! It's my favourite flavour booster!

        Reply
    7. Mayuri Patel says

      October 06, 2017 at 12:49 am

      What a twist to the peanut chutney Sujata by adding orange peel. Really innovative. Bangalore is fast becoming the city where so many healthy products are now readily available. Will remember to order turmeric from them when I visit Bangalore.

      Reply
      • Sujata Shukla says

        October 06, 2017 at 4:46 am

        Thank you Mayuri! We are indeed lucky to get safe food, and that too delivered at our doorstep!

        Reply
    8. Arun says

      October 04, 2017 at 11:42 am

      I like this recipe Sujata! It's fantastic to see all organic produce being used. Even I try to source local organic produce whenever possible!!

      Reply
      • Sujata Shukla says

        October 04, 2017 at 8:02 pm

        Thank you Arun! We are lucky to be able to source such a large variety of interesting and safe food!

        Reply
    9. Shobha Keshwani says

      October 04, 2017 at 7:12 am

      The chutney with a new twist looks nice. Will try it too.

      Reply
      • Sujata Shukla says

        October 04, 2017 at 7:41 am

        Thank you Shoba!I like to add orange peel in recipes, it gives an interesting flavour

        Reply

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