Alternatively you could freeze it, up to 2 months. This Mint Chutney with Peanuts can be stored in a sterilized glass container for up to 3 days. When mustard splutters, add curry leaves, ginger, green chilies. My mum always ground everything to a fine paste and she then fried some onion with mustard seeds and added it to this Mint Chutney. Next add peanuts, chana dal and urad dal when they are lightly golden, add mustard and red chili. You can make the chutney as thick or as runny as you want. You don’t want to use the stems as you want kind of a smooth chutney, not stems in between. Drain well and add them to the medium jar of a blender. Wash them well 2-3 times with water to get rid of any dirt in the leaves. Discard the thick stems and keep the leaves and tender stems. The hardest part about making this is picking the mint leaves. We need 1 cup of mint (packed) and 1 cup of cilantro (packed). Taste and adjust the sweetness or heat to taste. Now that I have the task of making this condiment out of the way. Add all the ingredients to a blender or food processor and process until smooth. I remember topping my bread with the yellow potato and spreading some Mint Chutney over, yum yum! I’m drooling just thinking about it, that’s an idea for tomorrow. You can also use it as a spread or a dip. ![]() Usually it is served with vegetable curries. This Mint Chutney with Peanuts is eaten as a condiment. I love eating it with a Yellow Potato Curry with Cumin. If you asked me a few years ago I didn’t even want to try this Mint Chutney with Peanuts. Not that I ever paid attention then but as the years went by I was more and more drawn to trying everything my mum cooked. ![]() Another name for it is Pudina Chutney, pudina meaning mint. Growing up in a South Indian home my mum made this Mint Chutney with Peanuts often.
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