Peanut mint 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 your morning meal. 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. Mint or pudina leaves have lot of 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
Ingredients (US cup = 240ml )
- ½ cup peanuts
- 2 to 3 green chilies
- ½ tsp cumin or jeera
- Salt to taste
- ½ to ¾ cup Mint leaves or pudina leaves
- ½ inch ginger or 1 to 2 garlic cloves
- 1 tbsp lemon juice
- Water as needed
- 1 tsp Oil as needed
- Pluck the mint leaves and rinse them in lot of water a couple of times. Drain the water completely and set aside.
- 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 to golden. Set aside to cool.
- I do not prefer to fry the mint leaves. But if you do not like then fry them for about 1 to 2 mins.
- Transfer all the ingredients to a blender jar and grind to smooth chutney with enough water.
- This chutney needs no tempering. If you prefer then heat 1 tsp oil. Add 1 pinch of mustard and a broken red chilli.
- When the seeds splutter, then add curry leaves. The leaves will turn crisp then add hing. Pour this over the chutney. Serve peanut mint chutney with idli, dosa, paratha.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes