Wednesday, July 6, 2016

Mint Peanut Chutney | Pudina Mungfali Chutney

Yum

Call it what you like - Mint and Peanut Chutney or Mint Pesto, there is no doubt you will fall in love with it.

mint peanut dip chutney pudina mungfali

I'm sure by now you are aware of my complete and total obsession with Mint. I simply cannot get over it. While the pot in the balcony keeps spilling over with fresh Mint, I will continue to use it in my kitchen. 

This Mint Peanut Chutney is a hand me down recipe. I got it from my sister Gee and she got it from her Mother-in-Law. I totally hated hand me downs when I was a kid. The books, the clothes, the toys. But I'm always open to hand me down recipes. It only means the recipe is tried, tested and loved. This one is all three and more. It is so simple and so versatile. I eat it as a chutney with Dosa, I use it as a dip for my chips, I use it as a spread on bread. 

mint peanut dip chutney pudina mungfali

I was very excited about this post. Most of all because of my cute little mason jars. Do you see how cute they are? I've always had my eyes open for them, but they are expensive and I never found the size I liked. Finally, last weekend I got the size I wanted at a price I wanted, ain't I lucky? I had to use them in photos and this mint chutney was the perfect recipe to showcase my little jars. 

Back to my Mint Peanut Chutney - because all the ingredients are cooked before grinding into a chutney, this chutney keeps well for almost 10 days in the fridge. But don't worry, it never lasts that long. It will be over in the blink of an eye.


Step by Step Instructions:



1) Wash the mint leaves thoroughly.
2) Heat oil in a pan and add the mint leaves to the pan along with slit green chillies.
3) Fry for 5 minutes.



4) Add chopped tomato, peanuts and salt into the pan and cook for another 3-5 minutes. Keep stirring occasionally.
7) Remove from heat and allow it to cool.
8) Grind with a little water. The chutney should not be very smooth, it should be slightly coarse.

Mint Peanut Chutney | Pudina Mungfali Chutney


mint peanut chutney dip pudina mungfaliSimple cooked chutney made with mint and peanuts.


Recipe Type:  Chutney
Cuisine:            Indian
Prep Time:     15 mins
Cook time:     25 mins
Yield:                200 ml

Ingredients:


5 cups Mint (loosely packed)
1/3 cup Peanuts
1 Tomato 
1-2 Green Chillies
2-3 tsp Oil
Salt to taste
2-3 Tbsp Water

Method:


Wash the mint leaves thoroughly.
Heat oil in a pan and add the mint leaves to the pan along with slit green chillies.
Fry for 5 minutes.
Add chopped tomato and peanuts into the pan and cook for another 3-5 minutes.
Add salt.
Keep stirring occasionally.
Remove from heat and allow it to cool.
Grind with a little water. The chutney should not be very smooth, it should be slightly coarse.
Store in an airtight container in the fridge. It keeps well for 7-10 days.



Send me pics, comment on this post, tweet or share on FB if you've made this Mint Peanut Chutney. I wanna seeee.

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