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
- 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.
- 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
- 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.
- Cool and transfer all the ingredients to a stainless steel jar. Add ginger or garlic, salt and little water.
- Blend to smooth chutney, adding more water if needed.
- This chutney needs no tempering. If you prefer, then heat 1 tsp oil. Add a pinch of mustard and a broken red chilli.
- 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.