Mint Peanut Chutney, a vegan and gluten-free chutney recipe made in south Indian style. This is very healthy and stays good for 2 days if stored in refrigerator. You can either use roasted peanuts or raw peanuts for this chutney / dip. It goes very well with idli (steamed rice cake) or dosa (crepes). Some of the chutney recipes shared in my blog, Thalippu Vengaya Vadagam Chutney, Kollu Chutney, Green Capsicum Pottukadalai Chutney, Coconut & Coriander Chutney & Gongura Chutney / Pulicha Keerai Chutney. If you try any of my recipes, do share your feedback with us.
I created this recipe and photographed the product for Ancient Cookware and these small clay bowls can be brought from their site. I have also shared the post of Hyderabadi Veg Dum Biryani which can be made in Clay Pot. Those who wish to buy products from Ancient Cookware, let it be indian pots or any products from their store, can avail a discount of 5 % by using coupon code : Preeti. You need to use this code at the time of checkout.
How to prepare Mint Peanut Chutney
- ½ cup mint leaves
- ¼ cup chopped coriander leaves
- 1 tbsp roasted gram
- ¼ cup roasted peanuts
- ¼ cup grated coconut
- 3 garlic flakes
- 1 medium sized onion – chopped
- 3 dry red chilies
- 1 stick curry leaves
- Salt to taste
- 1 tsp mustard seeds
- Heat 1 tsp oil in a Kadai or pan. Temper mustard seeds, curry leaves and red chilies. Add garlic flakes, chopped onion and grated coconut. Cook for a minute.
- Add mint leaves and coriander leaves. Cook for another 2-5 minutes on low-medium flame. Switch off the flame. Let the mixture cool down.
- Blend the mixture, roasted peanuts and roasted gram in a mixer grinder to smooth paste adding little water. Transfer to a bowl. Add salt to taste and mix well. Serve with Steamed Idli / Savory Crepes or use as a dip.