Peanut Mint Chutney is a quick & easy side dish for south Indian tiffin items. Roasted peanut mint chutney goes really well with any South Indian breakfast recipes like Ven Pongal, Idli, Dosa, uttapam. You can store this chutney in an air-tight container in the refrigerator for a couple of days.
This delicious chutney is a great source of iron, magnesium as well as dietary fiber while mint leaves are rich in Vitamin A. The can use this chutney as a side with breakfast, snacks, roti, poori or even spread it over toasted bread.
Many people prefer to dry roast the peanuts and remove the skin for making peanut chutney, but I prefer to use it with skin and there is no taste difference.
In this Peanut Mint Chutney recipe, I roasted peanuts, mint, channa dal, coconut and grinded all the ingredients.
How to make Peanut mint chutney
- Heat heavy pan or kadai and add peanuts and green chillies
- Saute peanuts and green chillies on a medium flame till becomes light golden brown without oil.
- Then add channa dal, mint leaves, tamarind, curry leaves and fry 2 mins (till mint leaves shrinks).
- Then add grated coconut or coconut pieces and saute for 1 minute. turn off the heat. Cool completely.
- In a blender jar add roasted peanuts, mint mixture, salt, water and blend to a smooth paste and transfer it to a bowl.
Tempering
- In a small pan or a tadka pan, heat ½ tablespoon oil over low heat. Note: You can also use peanut oil, coconut oil, sun flower oil, vegetable oil or any neutral flavored oil.
- Add ½ teaspoon mustard seeds and let them begin to crackle.
- Once the mustard seeds begin to crackle, add ½ teaspoon urad dal (split and husked black gram), 1/2 teaspoon cumin seeds, 1/2 teaspoon channa dal, 2 dry red chilli, 6 to 7 curry leaves
- Once the all ingredients begins to turn a golden color switch off the flame
- Pour the entire tempering together with the oil on the Peanut mint chutney in the bowl.
Peanut Mint Chutney
Ingredients
Tempering
- 1 tsp oil
- ½ tsp Mustard seeds
- ½ tsp Cumin seeds
- ½ tsp Urad dal
- ½ tsp Channa dal
- 2 Red chillies
- 6-7 Curry leaves
Instructions
- Heat heavy pan or kadai and add peanuts and green chillies
- Saute peanuts and green chillies on a medium flame till becomes light golden brown without oil.
- Then add channa dal, mint leaves, tamarind, curry leaves and fry 2 mins (till mint leaves shrinks).
- Then add grated coconut or coconut pieces and saute for 1 minute. turn off the heat. Cool completely.
- In a blender jar add roasted peanuts, mint mixture, salt, water and blend to a smooth paste and transfer it to a bowl.
Tempering
- In a small pan or a tadka pan, heat ½ tablespoon oil over low heat. Note: You can also use peanut oil, coconut oil, sun flower oil, vegetable oil or any neutral flavored oil.
- Add ½ teaspoon mustard seeds and let them begin to crackle.
- Once the mustard seeds begin to crackle, add ½ teaspoon urad dal (split and husked black gram), 1/2 teaspoon cumin seeds, 1/2 teaspoon channa dal, 2 dry red chillies, 6 to 7 curry leaves
- Once the all ingredients begins to turn a golden color switch off the flame
- Pour the entire tempering together with the oil on the Peanut mint chutney in the bowl.