Growing up in a South Indian home my mum made this Mint Chutney with Peanuts often. Another name for it is Pudina Chutney, pudina meaning mint. Not that I ever paid attention then but as the years went by I was more and more drawn to trying everything my mum cooked.
If you asked me a few years ago I didn’t even want to try this Mint Chutney with Peanuts. I thought it was too much effort. Although I do love eating it. I love eating it with a Yellow Potato Curry with Cumin.
This Mint Chutney with Peanuts is eaten as a condiment. Usually it is served with vegetable curries. You can also use it as a spread or a dip.
I remember topping my bread with the yellow potato and spreading some Mint Chutney over, yum yum! I’m drooling just thinking about it, that’s an idea for tomorrow. Now that I have the task of making this condiment out of the way.
The hardest part about making this is picking the mint leaves. You don’t want to use the stems as you want kind of a smooth chutney, not stems in between.
You can make the chutney as thick or as runny as you want. My mum always ground everything to a fine paste and she then fried some onion with mustard seeds and added it to this Mint Chutney.
This Mint Chutney with Peanuts can be stored in a sterilized glass container for up to 3 days. Alternatively you could freeze it, up to 2 months.
Mint Chutney with Peanuts
- 3 cups mint leaves
- 1 cup ground coriander
- 1 cup roasted peanuts
- 1 large clove garlic
- 1/2 tspn chopped ginger
- 2 green chillies
- 1 tspn tamarind paste mixed in 1/4 cup water
- 2 tspn lemon juice
- 1 tbsp light olive oil or vegetable oil
- 1/2 tspn mustard seeds
- 1 small onion finely diced
- 1 sprig curry leaf
- Pluck all the mint leaves and rinse well, a few times, in a large bowl. Drain the leaves and the coriander and set aside
- Roast the peanuts on medium heat until slightly brown
- Mix the tamarind paste in 1/4 cup water
- Roast the garlic with the skin on in a small pan until the garlic is soft
- Place the roasted peanuts in a food processor and process until it's a smooth paste. Add a few drops water if required
- Add the coriander, mint leaves, garlic (remove the skin), chillies, ginger and process into a smooth paste
- Add tamarind water and lemon juice and pulse. Add more water according to the consistency you prefer.
- Season with salt
- In a pan heat the oil, add the mustard seeds. When mustard seeds pop add the onion and curry leaf until onion is translucent
- Add the mixture to the pudina chutney and mix well