Mint Peanut Chutney – How to make mint peanut chutney – Mint chutney – MInt Peanut chutney recipe – South Indian Chutney Recipes – Easy Chutney recipes – Pudhina Chutney – a refreshing chutney made with fresh mint leaves and roasted peanuts. Perfect side for Idli, Dosa or Upma.
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MINT CHUTNEY RECIPE ~ Pudina Chutney recipe
Mint Peanut Chutney
A refreshing chutney made with fresh mint leaves and roasted peanuts. Perfect side for Idli, Dosa or Upma.
Servings: 6
Ingredients
To Grind
- 1 cup Mint leaves tightly packed
- 1/2 cup Coriander leaves tightly packed
- 1/4 cup Roasted Peanuts
- 2 inch Ginger
- 5 each Green chillies
- 1/4 cup Fresh Grated Coconut
- 1 tiny Tamarind blueberry size, optional
- 0.75 teaspoon Salt preferably crystal salt
- 1/2 cup Water
To temper
- 2 teaspoon Oil
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Split Black gram
- 1 whole Dry Red Chilli
- 1 pinch Asafoetida
- 5 each Curry leaves
Instructions
Prep work
- We need to use roasted peanuts for this recipe. If you happen to have raw peanuts, dry roast them in a tawa or place them in a microwave safe plate and microwave on high power for 1 minute and 30 seconds. Let it cool and remove the skin off.
- You may use coconut pieces or grated or coconut powder. If using fresh coconut try to remove the brown skin off.
- Tempering this chutney is optional, they taste good as such.
Grind
- Take mint leaves, coriander leaves, ginger, roasted peanuts, green chilli, tamarind, fresh coconut and salt in mixer / blender.
- First, use the pulse setting to combine everything.
- Then add water and blend for few minutes until it turns into a thick paste.
Temper
- Heat oil in a small small pan, season with mustard seeds, split black gram, dry red chilli, asafoetida and curry leaves.
- Pour this over the chutney and mix.
Serve
- Serve it as a side for idli, dosa or upma.
Notes
This chutney can stay good for few hours at room temperature. Refrigerating can keep this good for few days. Tempering with hot oil also helps to extend the life by few extra days.
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We need to use roasted peanuts for this recipe. If you happen to have raw peanuts, dry roast them in a tawa or place them in a microwave safe plate and microwave on high power for 1 minute and 30 seconds. Let it cool and remove the skin off.
-
You may use coconut pieces or grated or coconut powder. If using fresh coconut try to remove the brown skin off.
-
Tempering this chutney is optional, they taste good as such.
Grind
-
Take mint leaves, coriander leaves, ginger, roasted peanuts, green chilli, tamarind, fresh coconut and salt in mixer / blender.
-
First, use the pulse setting to combine everything.
-
Then add water and blend for few minutes until it turns into a thick paste.
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Temper
-
Heat oil in a small small pan, season with mustard seeds, split black gram, dry red chilli, asafoetida and curry leaves.
-
Pour this over the chutney and mix.
Notes
This chutney can stay good for few hours at room temperature. Refrigerating can keep this good for few days. Tempering with hot oil also helps to extend the life by few extra days.
Serve it as a side for idli, dosa or upma.
2 Comments
Hi do you mean to temper the mint as well? We did this recipe and can taste rawness in the mint?
It is raw mint that is used here in this recipe, you may temper a little, if desired. Young mint leaves are mostly preferred for raw chutney recipes. They are not as strong as large matured leaves. Thankyou!