Mint Peanut Chutney Recipe

by Nayana
(India)

Mint Peanut chutney or pudina groundnut chutney is very tasty. Peanuts and pudina is a great combination.

This peanut chutney can be served with idli, dosa chapatti, uttapam, paratha, poori etc. You can also use it as a sandwich spread or as a pizza spread.

Peanuts are also good for health. Peanuts have a long shelf life. Making peanut chutney is a quick process.

You can make chutney with either raw or roasted peanuts. Both taste good but a little different from each other.

Roasted peanuts are available in the market but roasting them at home is very easy.

You will find instructions to roast peanuts on the stove top

roasted and deskinned peanuts groundnuts

I usually make this pudina peanut chutney with roasted peanuts.

The fresh mint looks so inviting! I am sure that you know that it helps digestion?

How to make Mint peanut chutney - Pudina groundnut chutney

List of ingredients and the quantity for making mint peanut chutney.

Mint leaves - 1 cup
Peanuts - 1/2 cup
Green or red chilies – 3-4 or according to taste
Salt – 1/4 tsp or according to taste.
Water – about 1/2 cup or as needed.
Coriander (cilantro) leaves – 1 tbsp
ginger (optional) – a small piece
garlic (optional) – 2-3 cloves

Ingredients for tempering

Vegetable oil – 1 tsp
Mustard seeds – 1/4 tsp
Cumin seeds – 1/4 tsp
Curry leaves (optional) – 4-5
Hing (asafetida) – a pinch

Preparation to do before cooking

Roast peanuts if you are using roasted peanuts
you will find instruction at
How to roast peanuts/groundnuts

Wash mint / pudina leaves well.

Step by step instructions for making pudina and ground nut chutney

Add mint / pudina, peanuts, chilies, salt, coriander leaves to the mixer jar.

If using the optional items such as ginger, garlic add those too.

Run the mixer for a few seconds to blend a little.

Add water according to the consistency you want and blend again. The consistency can be a little rough or smooth according to your preference.

How to make tempering

Heat oil, add mustard seeds and cumin seeds.

When they stop spluttering, add a pinch of asafetida.

Take off the flame and let cool a little.

Add to chutney. Mix well.

Mint Peanut chutney is ready to serve.

Serving suggestions

This peanut chutney can be served with idli, dosa chapatti, uttapam, paratha, poori etc.

You can also use it as a sandwich spread or as a pizza spread.

Serve it as a dipping sauce with salads or with bread sticks or with garlic bread.

What variations can you make with this recipe?

You may add a little tamarind piece while grinding for sourness and a little jaggery or sugar to balance the sourness or if you like sweetish chutney.

You may also add a little lime juice instead of tamarind.

you may wilt the pudina / mint leaves a little by cooking them for a minute in a pan.

This peanut-groundnut chutney is easy to make and tastes very good. It is also a welcome change from the usual coconut chutney

You may also find this variation of Peanut/groundnut chutney

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