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.
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.