|peanut mint chutney|
Today’s peanut mint chutney like my Capsicum Peanut chutney goes very well for idli, dosa, chapathi and even for sandwiches. You can use these in place of the green chutney to smear on the inner side of the bread before you put the filling. This chutney stays good for 2 to 3 days when refrigerated. Mint leaves are used raw and not sautéed in oil.
½ cup of peanuts
2 to 3 hot green chilies
¼ tsp. cumin / jeera
Salt to taste
½ to ¾ cup of Mint leaves
Very small piece of ginger (if you like the flavor)
Few drops of lemon juice if desired (I do not use)
Water as needed
Oil as needed to fry peanuts
How to make Peanut Mint Chutney (no garlic)
1. Heat oil in a wide pan, add chilies and fry for 2 to 3 mins, set aside
2. Fry peanuts in the same pan till they begin to splutter. Set aside to cool
3. Transfer all the ingredients to a jar and grind to smooth with enough water.
This chutney needs no tempering, if you desire you can with curry leaves, mustard, cumin, garlic and hing.