๐ Recipe

Peanut Mint Chutney | Mint Peanut Chutney
Quick & delicious side dish for Idli Dosa โ Peanut Mint Chutney recipe with step-wise pictures. Roasted peanut mint chutney goes really well with any South Indian breakfast recipes.
Equipment
- Fry Pan
- Blender
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
For Chutney -
- ยฝ cup Roasted Peanuts with skin
- 1 Large Onion Sliced
- ยผ cup Mint Leaves
- ยผ cup Coriander Leaves
- 2 Green Chillies
- 4 Garlic Cloves
- Small Marble Sized Ball of Tamarind
- 1 teaspoon Oil
- Salt
To Temper โ
- 1 teaspoon Oil
- ยฝ 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
Nutrition Facts
Peanut Mint Chutney | Mint Peanut Chutney
Amount per Serving
Calories
60
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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Asha
It's easy to prepare this chutney.Tasts good with dosa
Ramya
Thanks much for the feedback ๐