Mint and Peanut Chutney Recipe for Tiffins:
Preparation & Cooking Time : 25 mins
Serves: 5 persons
Peanuts: ½ cup
Fresh Mint Leaves: ½ cup, packed
Onion: 1 large sized
Green Chillies: 6
Tamarind Extract : 1 tbsp or as needed
Salt to taste
Oil: 2 tsp
Mustard Seeds: ½ tsp
Urad Dal: ½ tsp
Cumin Seeds: ¼ tsp
Hing: ⅛ 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.
oil in a pan and add the chopped onions and slit green chillies.
the onions until light brown color. Take them out of the pan and set
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.
the roasted peanuts, tamarind pulp, sauteed onions, sauteed mint and
some salt to a smooth paste by adding little water.
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
8. When the seeds stop popping, add the hing and stir for a few
seconds and turn off the heat.