Spicy Peanut Mint Chutney

Spicy peanut and mint chutney is a nutty spicy and creamy mix makes a perfect accompaniment for rice or idly and dosa.

Spicy peanut mint chutney / thogaiyal without coconut is an excellent recipe for quick packed lunches, meal prep for busy weeks and also a versatile side dish for rice or dosa.

This peanut mint chutney is spicy tangy little sweet and served with a drizzle of sesame oil on hot rice, sure to make you fall in love and to try again and again.

Thogaiyal is another name for chutney and is usually made with a bit of coconut and is thicker in consistency, perfect for serving as an accompaniment for rice.

If you know me, I am not a big fan of peanut butter, although I keep hearing about how peanuts are good source of protein, I always loved using them in indian recipes, swapping with roasted channa dal, to add a new flavour and also protein.

Spicy Peanut Mint Chutney. How to make peanut chutney. peanut chutney for rice. indian style peanut butter. Peanut chutney without coconut. Peanut onion chutney. Peanut chutney with red chillies. Peanut chutney with mint. Peanut chutney with onion and tomato. Peanut chutney without garlic. Peanut chutney without curd.

How to make Spicy peanut mint chutney

Recipe to make this spicy peanut mint chutney is fairly simple, the ingredients – onion, tomato, dry red chillies, mint, coriander and a good handful of peanuts is sautéed until half cooked and then blended to a thick paste. You can mix water and make it a bit runny for serving with dosa or idli.

How to eat

This peanut mint chutney is spicy tangy little sweet and served with a drizzle of sesame oil on hot rice, sure to make you fall in love and to try again and again.

Check out my other chutney recipes below,

  1. Raw Onion Chutney
  2. Carrot Chutney
  3. Green Chutney recipe
  4. Coconut chutney / Raw coconut dip
  5. Onion Tomato chutney / 15 minutes onion tomato chutney
Spicy Peanut Mint Chutney. How to make peanut chutney. peanut chutney for rice. indian style peanut butter. Peanut chutney without coconut. Peanut onion chutney. Peanut chutney with red chillies. Peanut chutney with mint. Peanut chutney with onion and tomato. Peanut chutney without garlic. Peanut chutney without curd.

Ingredients required to make spicy peanut mint chutney

  1. 1 tbsp Gingerly Oil
  2. 3-4 Dry Red chillies (Based on spice level)
  3. 1 medium size Onions
  4. 1 large Tomatoes
  5. Salt (To Taste)
  6. A handful Corriander Leaves with stalks (Loosely packed)
  7. A handful Mint leaves (Loosely packed)
  8. 2 handful Peanuts
  9. Water (if desired)
Spicy Peanut Mint Chutney. How to make peanut chutney. peanut chutney for rice. indian style peanut butter. Peanut chutney without coconut. Peanut onion chutney. Peanut chutney with red chillies. Peanut chutney with mint. Peanut chutney with onion and tomato. Peanut chutney without garlic. Peanut chutney without curd.

Prep work before you begin

Roughly chop the onions and tomatoes

clean the mint and corriander leaves. Leave the corriander stalks in for additional flavour

if you peanuts have skin on peal them (Dry peanuts)

Advertisements

Storage and shelf life

This chutney can be prepared and stored in the refrigerator for up to a 3 days in a clean, air tight container.

Pictorial recipe

  • First to a Kadai / Pan add oil and once hot add in dry red chillies. Allow the red chillies to darken a bit and quickly add in the onions.
  • Add salt and cook the onions until soft and little translucent. Then add chopped tomatoes and cover and cook for about 5 minutes on medium flame until the tomatoes go soft.
  • Then add the mint and coriander leaves, peanuts and switch off the flame.
  • Blend it to a smooth chutney (no need add water)
  • Serve it with rice and a drizzle of gingerly oil.
  • You can add little water and serve it as a side dish for dosa as well.
Spicy Peanut Mint Chutney. How to make peanut chutney. peanut chutney for rice. indian style peanut butter. Peanut chutney without coconut. Peanut onion chutney. Peanut chutney with red chillies. Peanut chutney with mint. Peanut chutney with onion and tomato. Peanut chutney without garlic. Peanut chutney without curd.
Advertisements

Spicy Peanut Chutney / Thogaiyal

Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Lunch, Main Course, Side Dish
Cuisine Indian
Servings 4 serving

Equipment

  • high speed blender

Ingredients
  

  • 1 tbsp Gingerly Oil
  • 3-4 Dry Red chillies (Based on spice level)
  • 1 medium size Onions
  • 1 large Tomatoes
  • Salt (To Taste)
  • A handful Corriander Leaves with stalks (Loosely packed)
  • A handful Mint leaves (Loosely packed)
  • 2 handful Peanuts
  • Water (if desired)

Instructions
 

  • First to a Kadai / Pan add oil and once hot add in dry red chillies. Allow the red chillies to darken a bit and quickly add in the onions.
  • Add salt and cook the onions until soft and little translucent. Then add chopped tomatoes and cover and cook for about 5 minutes on medium flame until the tomatoes go soft.
  • Then add the mint and coriander leaves, peanuts and switch off the flame.
  • Blend it to a smooth chutney (no need add water)
  • Serve it with rice and a drizzle of gingerly oil.
  • You can add little water and serve it as a side dish for dosa as well.
Keyword 15 minute recipes, chutney, lunch box recipes, peanut

Also check out other similar recipes

Trending Video

If you try this recipe, Leave a comment, rate it. Click a picture and tag #soulsomecooking on Instagram or Facebook ill be happy see it.

Did you like this recipe, leave a comment :)

This site uses Akismet to reduce spam. Learn how your comment data is processed.