How long it takes: 30 minutes
Number of servings: 4-5
Both peanut and mint are widely used separately in so many of our recipes. I thought why not just put them together and make something and thats how got here. We enjoyed this with roti and I hope you do too. This is not your usual coconut based wet chutney! No coconuts here.
What you need to have:
1. Peanut – 1/2 cup
2. Mint chopped – 1 cup
3. Green chili – 3-4
4. Chopped onions – 1 cup
5. Tamarind – Size of a peanut /Bilimbi
6. Cooking oil – 2 teaspoons
7. Salt – As needed
Ingredients of Mint-Peanut chutney
What you do with what you have:
1. Dry roast peanuts till you get a pleasant aroma and peel it on cooling.
2. Place a skillet with 1/2 teaspoon of cooking oil in it. On heating just fry mint eaves too for about 3-4 minutes.
3. Fry slit green chili also in a little oil in a spatula.
4. Place a spatula with 1 teaspoon of cooking oil in it on medium flame. On heating fry chopped onions till transparent.
Chopped onions being fried
5. Transfer all the ingredients to mixi bowl and grind it to required consistency adding water in steps.
Ingredients of seasoning:
1. Mustard seeds – 1 teaspoon
2. Cumin seeds – 1/2 teaspoon
3. Asafoetida powder – 1/4 teaspoon
4. Curry leaves – 1 sprig
5. Cooking oil – 1 teaspoon
1. Place a spatula with 1 teaspoon of cooking oil in it on low flame. On heating add mustard seeds to it. When it splutters add cumin seeds and when it splutters add asafoetida powder and finally curry leaves to it. Season it to the grind chutney. Enjoy with either idli, roti or chapati.
Ready to serve mint-peanut chutney
Good to remember:
1. Use fresh mint leaves and also quality peanuts for the dish for best results.
2. I prefer to use Bilimbi in place of tamarind for sure. It is not at all available in rainy season so no alternative but to use tamarind.