A refreshing chutney made with fresh mint leaves and roasted peanuts. Perfect side for Idli, Dosa or Upma.
Prep Time5 minutesmins
Cook Time5 minutesmins
Total Time10 minutesmins
Course: Breakfast, dinner
Cuisine: Indian, south indian, Tamilnadu
Keyword: chutney, mint, mint peanut chutney
Servings: 6
Author: Mullai Madavan
Equipment
Blender
Ingredients
To Grind
1cupMint leavestightly packed
1/2cupCoriander leavestightly packed
1/4cupRoasted Peanuts
2inchGinger
5eachGreen chillies
1/4cupFresh Grated Coconut
1tinyTamarind blueberry size, optional
0.75teaspoonSaltpreferably crystal salt
1/2cupWater
To temper
2teaspoonOil
1/2teaspoonMustard seeds
1/2teaspoonSplit Black gram
1wholeDry Red Chilli
1pinchAsafoetida
5eachCurry 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.