Mint peanut chutney recipe – There are so many ways a peanut chutney is made. One such variation is this recipe. This Mint peanut chutney is one of the most made chatni at home for the breakfast. It goes wonderfully well with most South Indian foods like dosa, idli, onion uttapam, masala paniyaram, mysore bonda and even with roti or paratha. This peanut mint chutney turns out to be creamy, delicious with fresh flavors of mint and ginger.
Peanuts are high in protein and are apt to use for breakfast and this is one of the easiest ways to add nutrition to the food. Peanuts can be used to make most chutneys like capsicum chutney, badam chutney, ridge gourd skin chutney.
I try with lot of variations to the basic peanut chutney. Adding mint leaves is one which I like the most, since mint too provides us with health benefits especially when consumed raw. It is great for digestion too. You may also like this onion peanut chutney.
Mint Peanut chutney can also be used for sandwich as a spread. I have not tempered the chutney as it really does not need.
You can find more chutney recipes here.
Peanut mint chutney
Mint peanut chutney recipe | Chutney for idli, dosa and chapathi
Ingredients (1 cup = 240ml )
- ½ cup peanuts
- 2 to 3 green chilies hot
- ¼ tsp cumin / jeera
- Salt to taste
- ½ to ¾ cup Mint leaves
- ginger Very small piece (if you like the flavor)
- lemon juice Few drops if desired
- Water as needed
- Oil as needed
How to make the recipe
- Heat oil in a wide pan, add chilies and fry for 2 to 3 mins, set aside to cool.
- Fry peanuts in the same pan till they are roasted well. Set aside to cool.
- 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.
- Serve mint peanut chutney with idli, dosa, paratha.