Quick & delicious side dish for Idli Dosa – Peanut Mint Chutney recipe with step-wise pictures. Roasted peanut mint chutney goes really well with any South Indian breakfast recipes.
Yesterday I shared the recipe for Onion Rava Dosa and while the standard combination happens to be coconut chutney, I served it with a different kind of chutney made with roasted peanuts. For a while now, I have been having this idea to pair peanuts with pudina. When I had decided on clicking pictures and sharing the recipe for Rava Dosa, I made up my mind to try Peanut Mint Chutney. I did have my doubts about the flavor combination but to my surprise, the chutney turned out amazing.
Having grown up in a family that loves breakfast and the plethora of chutney recipes, I have always enjoyed making new varieties of chutneys. For a few years now, I have been making Roasted Peanuts Onion Tomato Chutney and it tastes really good with hot idlis. So when I had the idea to make Peanut Mint Chutney, I thought of using a bunch of mint and coriander leaves along with onions and tomatoes. But then, I had to skip tomatoes as we were out of them and I honestly think it is the best thing to happen. I replaced tomatoes with tamarind and it was perfect. The mint peanut chutney was flavorful, creamy and just so delicious.
Checkout other Chutney Recipes!
In this Peanut Mint Chutney recipe, I used roasted peanuts. I always roast my peanuts in microwave and it works out the best. No standing in front of the stove and hot pan for long, stirring the peanuts until they are perfectly roasted. Just let the microwave do the work for you and all you need is one microwave safe bowl. I set the peanuts at highest power for 30 secs at a time and continue to shake them occasionally, going upto 3 mins depending on the quantity of the peanuts. Once cooled down, they turn crispy and crunchy – no different from the ones roasted on the stove top! If you have roasted peanuts, making this mint peanut chutney is a breeze. Check out the recipe below!
How to make Peanut Mint Chutney | Mint Peanut Chutney –
Peanut Mint Chutney | Mint Peanut Chutney
- Fry Pan
Measurements1 cup = 250ml, 1 tbsp = 15ml, 1 tsp = 5ml
For Chutney -
- 1/2 cup Roasted Peanuts with skin
- 1 Large Onion Sliced
- 1/4 cup Mint Leaves
- 1/4 cup Coriander Leaves
- 2 Green Chillies
- 4 Garlic Cloves
- Small Marble Sized Ball of Tamarind
- 1 tsp Oil
To Temper –
- 1 tsp Oil
- 1/2 tsp Mustard Seeds
- Large Pinch of Asafoetida
- Few Fresh Curry Leaves
- In a pan heat a tsp of oil. Add sliced onions, garlic cloves and cut green chillies.
- Cook on low flame until the onions are soft. Add mint and coriander leaves, remove from heat.
- Once cooled down, add roasted peanuts along with salt and tamarind.
- Adding water as needed, grind into a smooth chutney.
- Remove onto a bowl. Meanwhile, make tempering by heating oil and adding mustard seeds. As they splutter, add asafoetida and curry leaves. Add the tempering on chutney.
- Serve with Idli or Dosa. I served it with Onion Rava Dosa.
Detailed step-wise picture recipe of making Peanut Mint Chutney | Mint Peanut Chutney –
In a pan heat a tsp of oil. Add sliced onions, garlic cloves and cut green chillies.
Cook on low flame until the onions are soft. Add mint and coriander leaves, remove from heat.
Once cooled down, add roasted peanuts along with salt and tamarind.
Adding water as needed, grind into a smooth chutney.
Remove onto a bowl. Meanwhile, make tempering by heating oil and adding mustard seeds. As they splutter, add asafoetida and curry leaves. Add the tempering on chutney.
Checkout other Breakfast Recipes!
- Adjust the number of green chillis depending on the spice preference.
- The chutney can be made both thick or runny, adjust water as needed.
- It stays good when stored in fridge for about a day.
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