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peanut mint chutney

May 27, 2013

Peanuts: 1/2 cup
Fresh Mint Leaves: 1/2 cup, packed
Onion: 1 large sized
Green Chillies: 6
Tamarind Extract : 1 tbsp or as needed
Salt to taste
Oil: 2 tsp

Mustard Seeds: 1/2 tsp
Urad Dal: 1/2 tsp
Cumin Seeds: 1/4 tsp
Hing (asafoetida): 1/8 tsp
Oil: 1 tsp

1. Heat a heavy bottomed pan on a medium heat, slowly roast the peanut to golden brown color. Cool and rub the skins off.

2. Heat oil in a pan and add the chopped onions and slit green chillies. (If you’re raw or don’t eat onions, throw in some fresh raw garlic, or maybe a little fresh lime juice!)

3. Fry the onions until light brown color. Take them out of the pan and set aside.

4. In the same pan, add the mint leaves and fry for 3 – 4 minutes and turn off the flame and allow it to cool.

5.Grind the roasted peanuts, tamarind pulp, sauteed onions, sauteed mint and some salt to a smooth paste by adding a little water.

6. Transfer the chutney into a bowl and keep it aside.

7. Heat a teaspoon of oil in a pan for seasoning. Add the mustard seeds and urad dal and let them splutter.

8. When the seeds stop popping, add the hing and stir for a few seconds and turn off the heat.

9. Pour the tempered ingredients over the chutney and combine well. Serve with idli, dosa, ponga, or upma – or rice, veggies, meat, salad, or whatever else you can dream up!

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adapted from blend with spices

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I made a few alterations to this. First of all, I drastically decreased the amount of hot pepper, since a dinner guest was sensitive to spice. I also left out the asafoetida. This chutney is AMAZING. I served it alongside rice with chickpeas, dried fruit, and herbs, but I think this could potentially go with anything. It’s that perfect something to add when dinner needs a boost. I’m going to make a huge batch of this. I think it would be good on anything – cooked veggies or meat, cold salads – even just as a dip for raw veggies! Ground with a little extra water, this could make an amazing sauce, too. Highly recommended.

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