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Verkadalai Pudina (Peanut Mint) Chutney

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.

Verkadalai Pudina (Peanut Mint) Chutney

Recipe by S Kamala
Recipe rating: N/A
Course: Chutney, SidesCuisine: Indian, TamilDifficulty: Easy


Prep time


Cooking time



Learn how to make a delicious and flavorful peanut chutney with mint, coriander, and curry leaves that pairs perfectly with Idli and Dosa.


  • 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


  • 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.

Recipe Video

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