Pudina Palli Chutney | Mint Peanut Chutney
2021-02-25- Cuisine: Andhra, Indian
- Course: Main Course
- Skill Level: Intermediate
-
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- Servings: 4
- Prep Time: 5m
- Cook Time: 20m
- Ready In: 25m
Average Member Rating
(4.7 / 5)
3 People rated this recipe
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Nutritional Info
This information is per serving.
-
Calories
60 -
Carbohydrates
3g -
Fat
5g -
Protein
1g -
Serving Size
1Tbsp
This slightly different from regular mint chutney and has vibrant color and flavor. The combination of the roasted peanuts’ nutty flavor with the flavored mint & tomatoes makes this a rich, easy, and spicy relish—pairs well with Dosa, Idli, or Rice.
Ingredients (For Chutney)
- 1 Tablespoon Oil
- 5 Green Chilies
- 1 Tablespoon Sesame seeds
- 1/4 Cup Peanuts
- 2 Garlic Pods
- 1 Cup Fresh Mint
- 2 Tomatoes
- 1 Teaspoon Salt
- 1 Teaspoon Turmeric Powder
Ingredients (For Seasoning)
- 1 Tablespoon Oil
- 1 Teaspoon Jeera
- 1 Teaspoon Mustard Seeds
- Few Methi Seeds
- 1 Teaspoon Urad Dal
- 2 Roughly Chopped Garlic
- A Pinch of Hing
- Few Dry Red Chilies
- 1/2 Teaspoon Turmeric Powder
- Few Curry Leaves
Method
Step 1
Heat 1 tablespoon oil and add 5 green chilies, 1 tablespoon sesame seeds, 1/4 cup peanuts, 2 garlic pods. Sauté for a minute.
Step 2
Once the peanuts are sautéd, add 1 cup of fresh mint leaves. Mix and cook well.
Step 3
Add 2 tomatoes, 1 teaspoon salt, 1 teaspoon turmeric powder, and cook for 10 minutes.
Step 4
Once the tomatoes are soft, turn off the stove and let them cool down.
Step 5
After the mixture is cool down, transfer it to a grinding jar and grind it to a fine paste. Transfer the chutney to a serving bowl.
Step 6
Heat 1 tablespoon oil and add 1 teaspoon jeera, 1 teaspoon mustard seeds, few methi seeds, 1 teaspoon urad dal, 2 roughly chopped garlic, a pinch of hing, few dry red chilies, 1/2 teaspoon turmeric powder, few curry leaves. Mix well.
Step 7
Add the seasoning to the chutney. Serve the chutney with white rice and enjoy.
posted by Ravi on February 27, 2021
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