I like this peanut mint chutney as a change in my normal chutney routine, because adding some mint to regular peanut chutney and kicking it up a notch seems like a no-brainer. Although in Andhra I have seen peanut chutney being served with tiffin like idli and dosa, I love it with rice, especially since it’s a no-coconut chutney recipe.
I have a version of peanut chutney recipe here already but this is more minty and watery, perfect with rice, rasam , and a poriyal . I also love how the mint in the chutney makes it more flavourful and pretty to look at.
- Peanut Mint Chutney Ingredients Instructions
- Step by Step Peanut Mint Chutney Recipe
I feel like chutneys are so easy to prepare for lunch and you feel like there are lots of side dishes by adding a simple chutney to your lunch menu. It seems a bit like cheating but if the chutney is delicious and goes fabulous with rice, why not?
As I was cleaning out the fridge to prepare for our relocation, a whole bag of peanuts jumped out at me and I started adding them to everything in excess – like puliyogare , lemon rice , even simple vegetable rice.
Pair this peanut mint chutney with a tangy rasam like the drumstick rasam , and a mild vegetable curry like keerai poriyal and you have yourself a wonderful South Indian lunch menu to enjoy with little effort. Check out this list of Chutney Recipes to browse through some of my favourites. For rice, I really love paruppu thogayal and chow chow chutney .
Peanut Mint Chutney
Ingredients
- 1 cup peanuts raw, unsalted, with skin on is best
- 2 tablespoons white sesame seeds
- ½ cup fresh mint leaves packed
- 1-2 green chillies adjust to taste
- A small piece tamarind
- 1 teaspoon oil
For Tempering:
- 1 teaspoon oil
- ½ teaspoon black mustard seeds
- 1 red chilli torn into two
- ½ teaspoon split urad dal ulutham paruppu
- A pinch hing asafoetida
Instructions
- Dry roast the peanuts and sesame seeds in a pan until charred or lightly browned. You can add the sesame seeds a bit later since peanuts take longer to roast.
- Set aside to cool.
- Heat 1 teaspoon oil in the same pan and add the green chillies, mint leaves, and some salt.
- Saute until the leaves wilt and turn soft.
- Set side to cool.
- Once cool. transfer the peanut mixture and mint leaves to a grinder and add a small piece of tamarind or ½ teaspoon tamarind pulp (to your taste).
- Grind this to a smooth paste using water. Add less water to get it going and adjust to desired consistency.
Tempering
- Heat 1 teaspoon oil and add the mustard seeds.
- When they pop, add the red chilli, urad dal, and hing.
- When the urad dal turns a golden brown, add the ground chutney and mix well. Adjust salt as required.
Step by Step Peanut Mint Chutney Recipe
Dry roast the peanuts and sesame seeds in a pan until charred or browned. You can add the sesame seeds a bit later since peanuts take longer to roast. Set aside to cool.
Heat 1 teaspoon oil in the same pan and add the green chillies, mint leaves, and some salt. Saute until the leaves wilt and turn soft. Set side to cool.
Once cool. transfer the peanut mixture and mint leaves to a grinder and add a small piece of tamarind or ½ teaspoon tamarind pulp (to your taste).
Grind the peanut mint chutney to a smooth paste using water as needed.
Now for tempering, heat the remaining 1 teaspoon oil and add the mustard seeds. When they pop, add the red chilli, urad dal, and hing.
When the dal turns a golden brown, add the ground chutney and mix well. Adjust salt as required.
Serve Peanut Mint Chutney with rice and curry. Yum!
Peanut Mint Chutney
Ingredients
- 1 cup peanuts raw, unsalted, with skin on is best
- 2 tablespoons white sesame seeds
- ½ cup fresh mint leaves packed
- 1-2 green chillies adjust to taste
- A small piece tamarind
- 1 teaspoon oil
For Tempering:
- 1 teaspoon oil
- ½ teaspoon black mustard seeds
- 1 red chilli torn into two
- ½ teaspoon split urad dal ulutham paruppu
- A pinch hing asafoetida
Instructions
- Dry roast the peanuts and sesame seeds in a pan until charred or lightly browned. You can add the sesame seeds a bit later since peanuts take longer to roast.
- Set aside to cool.
- Heat 1 teaspoon oil in the same pan and add the green chillies, mint leaves, and some salt.
- Saute until the leaves wilt and turn soft.
- Set side to cool.
- Once cool. transfer the peanut mixture and mint leaves to a grinder and add a small piece of tamarind or ½ teaspoon tamarind pulp (to your taste).
- Grind this to a smooth paste using water. Add less water to get it going and adjust to desired consistency.
Tempering
- Heat 1 teaspoon oil and add the mustard seeds.
- When they pop, add the red chilli, urad dal, and hing.
- When the urad dal turns a golden brown, add the ground chutney and mix well. Adjust salt as required.
