Mint Peanut Chutney (South Indian Pudina Mungfali Chutney)

Mint Peanut Chutney is a refreshing chutney made using the combination of the nutty flavour of roasted peanuts with the flavoured mint/pudina and coriander leaves. Quick and delicious side dish for Idli Dosa - roasted peanut mint chutney goes really well with any South Indian breakfast dish. Because all the ingredients are cooked before grinding into a chutney, this chutney keeps well for almost 10 days in the fridge.

Grind:
1 cup mint leaves, tightly packed
½ cup coriander leaves, tightly packed
¼ cup roasted peanuts
1 (2") piece ginger
5 each green chillies
¼ cup coconut, fresh grated
1 tiny tamarind blueberry size, optional
¾ tsp. salt, preferably crystal salt
½ cup water

Temper:
2 tsp. oil
½ tsp. mustard seeds
½ tsp. split black gram
1 whole dry red chilli
1 pinch asafoetida
5 each curry leaves

Prep Work:
We need to use roasted peanuts for this recipe. If you happen to have raw peanuts, dry roast them in a tawa or place them in a microwave safe plate and microwave on high power for 1 minute and 30 seconds. Let it cool and remove the skin off.

You may use coconut pieces or grated or coconut powder. If using fresh coconut try to remove the brown skin off.

Tempering this chutney is optional, they taste good as such.

Grind:
Take mint leaves, coriander leaves, ginger, roasted peanuts, green chilli, tamarind, fresh coconut and salt in mixer / blender.

First, use the pulse setting to combine everything.

Then add water and blend for few minutes until it turns into a thick paste.

Temper:
Heat oil in a small pan, season with mustard seeds, split black gram, dry red chilli, asafoetida and curry leaves.

Pour this over the chutney and mix.

Serve:
Serve it as a side for idli, dosa or upma.

Makes 6 servings.

Cook's Notes:  This chutney can stay good for few hours at room temperature. Refrigerating can keep this good for few days. Tempering with hot oil also helps to extend the life by few extra days.