Mint Peanut Chutney


1 cup peanuts
2 to 3 green chillies
1/ tsp cumin seeds (jeera)
1 tbsp oil
1/ to 3/4 cup Mint leaves or pudina leaves
1/2 inch ginger or 1 to 2 garlic cloves
1 tbsp lemon juice or little tamarind (optional)
1 tsp salt (adjust to taste)
Water as required


  1. Wash the mint leaves, rinse them and drain thoroughly. Heat oil in a pan and fry the chillies for 2 to 3 mins until they get blistered. Remove to a plate.
  2. Add the peanuts to the pan and fry them on medium heat until golden & aromatic. Then turn off and add cumin. Fry for 30 seconds
  3. I always use raw mint leaves to make this chutney. But if you do not like to use them raw, then fry them for about 1 to 2 mins.
  4. Cool and transfer all the ingredients to a stainless steel jar. Add ginger or garlic, salt and little water.
  5. Blend to smooth chutney, adding more water if needed.
  6. This chutney needs no tempering. If you prefer, then heat 1 tsp oil. Add a pinch of mustard and a broken red chilli.
  7. When the seeds splutter, then add curry leaves. The leaves will turn crisp, then add hing. Pour this over the peanut chutney. Serve with idli, dosa, and paratha.

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