Thursday, 20 February 2014

Mint & Peanut Chutney

Mint in any food adds so much flavor to any dish. This sauce is easy to make and good with any pakodas / samosa / even rice and chappati.



Preparation: 5 minutes
Cooking: 3 minutes

Ingredients:
  • Peanuts - 1/2 cup, skin removed
  • Mint - 1/2 bunch
  • Coriander - 1/2 bunch
  • Green Chilies - 2 / 3 based on how spicy you want the chutney to be
  • Hing / Asafoetida - a pinch
  • Mustard seeds - 1/2 tsp.
  • Oil - 1 tbsp
  • Dry red chili  - 1 / 2
  • Garlic - 1 clove
  • Curry leaves - 5 / 6
  • Jeera powder - 1/2 tsp.
  • Salt - to taste 
  • Water
Preparation:
  • In a pan, add 1/2 tsp of oil and roast the peanuts. Remove from flame when peanuts are light golden. Allow them to cool.
  • Add green chilies, peanuts, coriander, mint, garlic, jeera powder and salt in a mixer grinder and make a fine paste. If required add little water.
For garnishing
  • In a small pan, add the 1/2 tsp. of oil. 
  • When the oil is hot, add the dry red chilies, curry leaves, mustard seeds and hing and saute till the mustard seeds crackle. 
  • Turn off the flame and add the garnishing on the peanut mint chutney. Mix it well and serve!