Peanut Mint chutney

Peanut Mint Chutney1


Peanut chutney is a simple but healthful dip, which can be served with breakfast or even as a paratha or rice accompaniment…. . The basic peanut chutney is a thick and creamy food that is very high in protein and amazingly delicious, here the fresh mint adds a minty flavour to the dip.

Benefits of dry roasting peanuts:

Dry-roasted peanuts are good sources of essential nutrients, including phosphorus, manganese, copper and folate. These delicious legumes may also provide some of the same health benefits as nuts, including lowering your risk for heart disease.

Yields-1 cup
Preparation time-10 minutes
Cooking time-5 minutes


  • Unsalted Raw peanut-1cup (I used with skin)
  • Fresh mint leaves-1/2cup
  • Green chillies-2 (adjust as per the spice preferred)
  • Tamarind pulp- 1tbsp (or as per the taste)
  • Salt- to taste
  • For tempering:
  • Oil-2tsp
  • Mustard seeds-1tsp
  • Slit Red chilli-1
  • Curry leaves-1-2 sprigs


Preparation step:

  • Dry roast the peanuts in a pan until the golden brown spots appear on the skin, take off the flame and transfer to a plate and allow it to cool a bit.
  • Meanwhile in the same pan add green chillies, mint leaves and saute for a minute or two on a medium low flame and turn off the flame and allow this also to cool and bit.
  • Once cool, transfer the peanut, mint-chillies to the grinder/food processor, add tamarind pulp, salt and blend to a smooth paste by adding some water.
  • Transfer to a serving bowl.

Peanut Mint Chutney2

For tempering:

  • Heat oil in a pan add mustard seeds, as it splutters add red chilli, curry leaves and saute for a minutes or until fragrant.
  • Pour on chutney- stir well and serve

Peanut Mint Chutney3

Serving suggestions:

Brown and Red rice Set dosa

Brown dosa final

Instant Vegetable Dosa

gramflour dosa1

Instant Spinach Idli

Spinach Idli3


  • I used peanuts with skin, skinless and even ready roaste peanuts can also be used.
  • Spice and tanginess can be personalised a per the taste.
  • This chutney can be made ahead and stored in the refrigerator for up to 3-4days.



About Chitra Jagadish

My passion for Cooking & love to explore healthy recipes. This blog is a result from it and am here to share 'Recipes for Healthy living'...Its all about 'FOOD and HEALTH'

Posted on July 31, 2015, in Indian and tagged , , , , , , , , , , . Bookmark the permalink. 24 Comments.

  1. Mr. Militant Negro

    Reblogged this on The Militant Negro™.


  2. Like the crispy finish!

    Liked by 1 person

  3. Oh my! This is another must-try. My daughter is visiting next month and I know she would love this.

    Liked by 1 person

  4. Peanuts and mint are my favorites, Chitra…Gonna make this chutney for breakfast…

    Liked by 1 person

  5. I have never tried this combo.. Yumm 🙂


  6. agenda19892010


  7. Wow looks yummy. Will surely try. It will be a change from the same old coconut chutney. Thank you for sharing the recipe


  8. Loved the addition of mint….very flavourful chutney:)

    Liked by 1 person

  9. Superb chutney..Loved the addition of mint..I always make peanut chutney without mint. Will try this next time..


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