Peanut Mint chutney
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.
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:
- Mustard seeds-1tsp
- Slit Red chilli-1
- Curry leaves-1-2 sprigs
- 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.
- 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
- 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.
Posted on July 31, 2015, in Indian and tagged breakfast accompaniment, coconut free dips, curry leaves recipes, curry leaves spread, curry leavs- nut dip, dip photo styling, indian accompaniments, nutty dip, peanut dips, peanut spread, Pesto. Bookmark the permalink. 24 Comments.