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.
Peanut Mint Chutney | Mint Peanut Chutney
Equipment
- Fry Pan
- Blender
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
For Chutney -
- ½ cup Roasted Peanuts with skin
- 1 Large Onion Sliced
- ¼ cup Mint Leaves
- ¼ cup Coriander Leaves
- 2 Green Chillies
- 4 Garlic Cloves
- Small Marble Sized Ball of Tamarind
- 1 teaspoon Oil
- Salt
To Temper –
- 1 teaspoon Oil
- ½ teaspoon Mustard Seeds
- Large Pinch of Asafoetida
- Few Fresh Curry Leaves
Instructions
- In a pan heat a teaspoon 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.
Nutrition
Detailed step-wise picture recipe of making Peanut Mint Chutney | Mint Peanut Chutney –
In a pan heat a teaspoon 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.
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