Mint Peanut Chutney recipe is a refreshing chutney made using the nutty flavor of roasted peanuts with the flavored mint/pudina and coriander leaves.
Easy to make and can be served with various dishes for breakfast, lunch, or dinner. You can store any excess chutney in an air-tight container in the refrigerator for a couple of days.
Peanuts are a great source of iron, magnesium, and dietary fiber, while mint leaves are rich in Vitamin A. So next time you want a healthy chutney or a sandwich spread, try this simple, flavorful peanut mint chutney recipe.
How to make Mint Peanut Chutney
Roast peanuts in a pan on medium flame until golden brown. Remove and let it cool down. You can also roast the peanuts in the air fryer.
In a pan, add oil, jeera, onion/shallots, green chili, garlic, and saute well till onions turn brown. It roughly takes 2-3 minutes.
Then add mint, coriander leaves, and tamarind saute for 1 minute (till the mint leaves shrink), and turn off the heat. Cool completely.
In a blender jar, add roasted peanuts, mint mixture, salt, water, and blend to a coarse or smooth paste as per your preference.
Transfer to a bowl, Serve this pudina peanut chutney recipe with idli, dosa or roti, bread, or as a spread in sandwiches, and enjoy.
Serving suggestions
- Serve with idli, dosas, paniyaram, uttapam, poori or chapati.
- You can also use this green chutney with peanuts as a sandwich spread.
- Serve it as a dipping sauce with salads, breadsticks, or kababs.
Variations
- If you dont have tamarind, replace it with a little lime juice.
- You can add a little jaggery or sugar to balance the sourness.
- You can skip the garlic and use ½ inch of ginger instead, or skip both.
- Another variation of using peanuts in chutney is Capsicum peanut chutney.
More Chutney Recipes
- Capsicum Peanut Chutney
- Coconut Chutney
- Peanut Chutney
- Red Bell Pepper Chutney
- Green Tomato Chutney
- Raw Mango Chutney
- Tomato Chutney
Mint Peanut Chutney Recipe
Ingredients
- ¼ cup roasted peanuts/groundnut [measuring cup used 1 cup = 250ml]
- 1 cup mint/pudina
- ¼ cup coriander leaves
- ¼ cup onion (½ medium size onion)
- 3 green chilies/red chillies
- ¼ teaspoon jeera seeds (cumin)
- small gooseberry size tamarind optional
- 2-3 garlic cloves optional
- 2 teaspoon oil
- salt to taste
Instructions
- Roast peanuts in a pan on a medium flame until golden brown. Remove and let it cool down. You can also roast the peanuts in the air fryer.
- In a pan, add oil, jeera, onion/shallots, green chili, garlic, and saute well till onions turn brown. It roughly takes 2-3 minutes.
- Then add mint, coriander leaves, tamarind saute for 1 minute(till the mint leaves shrinks), and turn off the heat. Cool completely.
- In a blender jar, add roasted peanuts, mint mixture, salt, water, and blend to a coarse or smooth paste as per your preference.
- Transfer to a bowl, Serve this pudina peanut chutney recipe with idli, dosa or roti, bread or as a spread in sandwiches, and enjoy.
Notes
Variations
-
- If you dont have tamarind replace it with little lime juice.
- You can add little jaggery or sugar to balance the sourness.
- You can skip the garlic and use ½ inch of ginger instead or skip both.
- Another variation of using peanuts in chutney is Capsicum peanut chutney.
Nutrition
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Andrew
Does it freeze well ?
bhavana
I personally haven't tried freezing it.but this stays good in the refrigerator for 4-5 days.
Sally. Maharaj
Absolutely delicious. I loved it.
bhavana
Thank you.