This flavorful chutney is crafted from a blend of peanuts, fresh mint, coriander leaves, and fragrant curry leaves. It pairs perfectly with traditional South Indian dishes such as Idli and Dosa.
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Verkadalai Pudina (Peanut Mint) Chutney
Course: Chutney, SidesCuisine: Indian, TamilDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
5
minutesLearn how to make a delicious and flavorful peanut chutney with mint, coriander, and curry leaves that pairs perfectly with Idli and Dosa.
Ingredients
Roasted Peanut – 1 cup
Mint Leaves – 1 cup
Coriander Leaves – few
Curry Leaves – 2 strings
Green Chillies – 3 to 4
Tamarind – a small piece
Hard Asafoetida – a small piece
Oil – 2 teaspoons
Mustard – 1/2 teaspoon
Urad Dal – 1 teaspoon
Salt – 1/2 teaspoon or as per taste
Directions
- In a small kadai put a teaspoon of oil and add asafoetida, green chillies, tamarind, peanuts and fry for few seconds.
- Then add mint, coriander and curry leaves and mix well and remove.
- Allow to cool and grind it along with salt to a paste.
- Season it with mustard and urad dal.