Name: Mint Peanut Chutney
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 1/4 cup roasted peanuts/groundnut; 1 cup mint/pudina; 1/4 cup cilantro/coriander leaves; 1/4 cup onion(1/2 medium size onion)cup; 3 green chilies/red chillies; small gooseberry size tamarind; 2-3 garlic cloves (optional); 2 tsp oil; salt

Mint Peanut Chutney

The combination of nutty flavor of the roasted peanuts with the flavored mint and coriander leaves makes this chutney a rich, easy and spicy relish.

Mint Peanut Chutney

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MINT PEANUT CHUTNEY Recipe Card

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Mint Peanut Chutney

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

The combination of nutty flavor of the roasted peanuts with the flavored mint and coriander leaves makes this chutney a rich, easy and spicy relish.

Course: Chutney

Cuisine: Indian

Keyword: mint peanut chutney, pudina peanut chutney

Servings: 2

Author: bhavana

Ingredients

1/4 cup roasted peanuts/groundnut
1 cup mint/pudina
1/4 cup cilantro/coriander leaves
1/4 cup onion(1/2 medium size onion)cup
3 green chilies/red chillies
small gooseberry size tamarind
2-3 garlic cloves optional
2 tsp oil
salt

Instructions

Roast peanuts in a pan on a medium flame till it becomes golden brown .Remove and let it cool down.
In a pan,add oil,onion/shallots,green chilli,garlic and saute well till onions turn brown. Roughly takes 2-3 minutes.
Then add Mint,coriander leaves,tamarind saute for 1 minute(till 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 course or smooth paste as per your preference.
Transfer to a bowl,Serve with Idli, dosa or roti, bread, or as a spread in sandwiches and Enjoy

Recipe Video

Recipe Notes

1. You may temper it if you want, in that case: heat a tbsp of oil separately and splutter some mustard seeds, urad dhal /black gram dhal and curry leaves, a pinch of asafoetida and pour it to the chutney
2. You can store this chutney refrigerated about 5-6 days, or freeze up to 6 months.
3. You can replace tamarind with one raw/green tomato.

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