Roasted mint & peanut chutney with green chilly & garlic
Some of the very simple, hassle free recipes can be very powerful & add the extra zing to the other main dishes on the platter, right?? For instance pickle, I wouldn't say preparing them is hassle free, but it's very simple with minimal ingredients, but that adds life to the hot piping biriyanis na. And pappad, raita are some others in this genre which brings in an extra zest to the rich and elaborate dishes. In that line, is this chutney. Very healthy coz no coconut at all. My mom finds ways to avoid coconut & coconut milk, rather replace I should say !! Peanuts are the apt replacement for coconut in chutneys. Gives you the crunchy bite & a special aroma & an awesome taste. Pair this up with idly or dosa and you have the perfect sidekick. Or roll it over chappathi. I have it even with rice porridge. So shall we dive into the recipe?
The other chutney recipes that might interest you are
The other chutney recipes that might interest you are
Recipe from Ma
Yields : 1 cup (3-4 persons)
Preparation Time : 15 minutes
I Used:
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The Way:
- Pick the mint leaves from the sprigs, rinse them in water and keep aside
- In a pan heat oil. Add the peanuts, green chillies, garlic, tamarind & asafoetida and roast them till they turn into a little golden color
- Do not over-roast them. When done, keep aside
- In the same pan roast the rinsed mint leaves. This may take about 30 seconds to a minute. The leaves will all shrink. Then remove the pan from flame
- Grind together all the roasted ingredients except mint leaves. When the peanuts are half ground add the mint leaves and give the final blend
- In a pan heat little oil. Splutter the mustard seeds and add it to the ground mint chutney
Cheers,
Chitz