Peanut and Mint Chutney

Most of our week days dinner would be either fluffy idly or crispy dosa or spongy uthappam.To accompany I have to make 2 different varieties of chutney according to each ones taste bud. The fresh mint leaves  attracted me to make some chutney,in our household we make mint chutney in a slightly different way with the urad dhal.
After seeing a mint chutney recipe with roasted peanuts in one of my old cook book,wanted to try.The chutney came out delicious with the refreshing flavor of mint and the goodness of peanuts..We enjoyed with idly for our dinner,now off to the recipe..............................

Basic Information

Preparation time ~ 10 minutes
Cooking Time ~ 10 minutes
Serves ~ 2

Ingredients

Ingredient	Quantity
Mint leaves/pudina	1cup(loosely packed)
Peanut/verkadalai	1/3cup
Shallots	5
Green chilly	6
Tamarind/puli	small gooseberry size
Coconut(grated)	2tbs
Salt	to taste
Oil	2tsp

For the Tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2tsp
Urad dhal/ulutham paruppu	1/2tsp
Curry leaves	5 leaves
Red chilly/varamilagai	1(broken)
Asafoetida/perungayam	a pinch

Method

Dry roast the peanuts in a pan in a medium flame till it becomes golden color or a nice aroma comes out.Remove and let it cool down.
Meanwhile heat a tsp of oil in the same pan,saute the shallots and green chillies.Then add the mint leaves and fry it for a minute.Put off the fire.
Now in blender jar put the roasted peanuts,onion and mint leaves mixture,tamarind,coconut,salt and grind it to a paste with little water.
Heat a pan with the remaining oil and do the tempering,pour it over the chutney and mix it well.
Serve it with idly or dosa.

Enjoy..........................................

• Addition of coconut is optional,can be made without coconut also.
• Along with the mint leaves,coriander leaves can also be added.
• The amount of red chillies can be increase or decreased according to preference.

This recipe is off to Vegan Thursday event started by Priya of Priya's Versatile Recipes.