Carrot Peanut Mint Chutney, an easy & healthy chutney recipe perfect to go with idli or dosa. This recipe can also be made without using coconut. Those who are allergic to peanuts, can avoid it and add roasted gram / pottukadalai.
Carrot can be replaced by radish or ridge gourd. You need not remove the skin of peanuts after roasting. If the chutney is prepared without coconut, it can last for 2 days if refrigerated. This is a vegan friendly recipe which gets prepared in 15 minutes. The chutney can also be used as dip for chips. Some of the other chutney recipes shared in my blog, Pirandai Mint Thuvaiyal, Thalippu Vengaya Vadagam Chutney, Gongura Chutney, Kollu Chutney & Green Capsicum Chutney. If you try any of our recipes, do share your feedback.
- 1 medium sized carrot – peeled & chopped
- ¼ cup mint leaves
- 1 tbsp grated coconut
- 1 small onion
- 3 green chilies
- 1 tbsp chopped garlic
- Salt to taste
- 1 tsp gingelly oil
- 1 tsp mustard seeds
- 2 tbsp peanuts
- 1 stick curry leaves
- Dry roast peanuts till the skin turns golden brown. Remove from the heat and allow to cool. Heat oil in a pan. Temper mustard seeds and curry leaves. Add chopped onion, green chilies and garlic. Saute a while. Add coconut, chopped carrot and mint leaves. Cook for 5 mins on low-medium flame.
- Remove from the heat and allow to cool. Remove the skin of roasted peanuts. Grind everything together in a mixer-grinder to smooth paste adding little water. Add salt to taste and mix well everything. Serve with idli or dosa.