Peanut Chutney with a minty twist


Dry Red Chili6
Jeera Powder1 tsp
Mint (Dried)2 tsp
Oil2 tsp
Onion (Chopped)3/4 cup
Peanuts (Unsalted, toasted)1/2 cup
Rock SaltTo Taste
Sesame Seeds1 tbsp
Water1/2 cup

AsafoetidaA pinch
Curry Leaves5 - 10
Dry Red Chilli2
Mustard Seeds2 tsp
Oil1 tbsp
Urad dal1 tsp

  1. Prep the ingredients: Heat oil in a pan, add the chopped onions and cook till they become translucent. Let the onions cool before you grind them.
  2. Grind the chutney: Grind all the chutney ingredients by adding very little water a time till the all the ingredients bind to a thick paste like consistency. Transfer the contents to a bowl. Make sure you taste to ensure the salt is right. 
  3. Season / Temper: Add oil in a pan and drop in the mustard seeds and curry leaves in the oil. once the mustard seeds sputter, add the asafoetida, dry red chilies and urad dal. Saute for a few seconds and then add this mixture to the chutney.
  4. Serve the chutney with dosa, idli or pongal. 

  1. Use fresh mint leaves if you have them. If using fresh mint leaves, take 1/2 cup of mint leaves and once the onions have cooked, add the mint leaves to the onion and let it wilt for around 1 minute so it lets out a nice strong aroma. 
  2. Tempering is optional. 
  3. Add in water to adjust the consistency of the chutney meets your taste.
  4. Check out the pongal recipe here. 


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