PEANUT-MINT CHUTNEY: A HEALTHY AND SAVORY DIP RECIPE

Peanut chutney is a simple but healthful dip, which has gained immense popularity throughout the country as a breakfast item. The basic peanut chutney is a thick and creamy food that is very high in protein and amazingly delicious. You can add a lot of variety to this basic preparation by adding some other ingredients like coconut (South Indian version), mint (Andhra version), etc. I personally prefer the flavor of pudina in this chutney and here, I’ve added some more twists to the recipe. Check it out:

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PEANUT-MINT CHUTNEY: A HEALTHY AND SAVORY DIP RECIPE
Author: Nilankeeta
Prep time:
Cook time:
Total time:
Ingredients
  • Peanuts – 1 large cup
  • Onion – 1 small
  • Garlic – 3 cloves
  • Ginger – (1/2)”
  • Fresh mint leaves – (3/4) of a small cup
  • Green chilies – 3
  • Asafoetida or hing – 1 pinch
  • Cumin seeds – (1/4) teaspoon
  • Lemon – 2 small
  • Salt – as per taste
  • White oil – 1 to 2 teaspoons
  • Water – (3/4) of a large cup or as required
Instructions
  1. Roast the peanuts in a dry non-stick frying pan for 2 to 3 minutes. Keep them aside to cool down.
  2. Meanwhile, clean and wash onion, garlic cloves, ginger root, green chilies and fresh mint leaves.
  3. Peel and chop up the onion, ginger and garlic cloves.
  4. Deseed the green chilies and chop them up.
  5. Squeeze out the juice of the lemons.
  6. Once the peanuts reach room temperature, remove their skin properly.
  7. Now, pour white oil in the non-stick frying pan and add cumin seeds and hing to it.
  8. After a few seconds, add green chilies to the pan and cook for a couple of minutes.
  9. Add onion and sauté for another couple of minutes.
  10. Next, put ginger and garlic to the mixture. Also, pour lemon juice at the same time. Cook for 2 to 3 minutes.
  11. Add mint leaves to the pan, sauté once again and then, remove the pan from the heat.
  12. Pour the peanuts into a mixer grinder and add the cooked mixture to it. Grind everything together until a thick, uneven dip is formed.
  13. Voila!

 

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