Wednesday, July 31, 2013

Peanut Mint Dip | Pudina Peanut Chutney | Pudina Kadlebeeja Chutney: Side dish for idli-dosa

I have posted so many dosa | idli | guliappa recipes but few chutney recipes. So, from now on, I will put up the chutney recipes that I often make.

Chutney at my place has to be with fresh coconut. However, there are a couple of chutney's that I make without coconut. This chutney is one such.


Preparation Time: 5 mins
Cooking Time: Nil
Serves: 4-5


For the chutney:
Roasted peanuts: 1/2 cup (refer notes)
Grated dry coconut/copra: 1/4th cup
Mint leaves: 1/4th cup, loosely packed
Salt: As needed
Red chilli powder: 1/2 tsp
Lemon juice: 1 tsp, optional
Sugar: a big pinch, optional
Water: As needed to adjust the consistency

For tempering:
Oil: 1 tsp
Mustard seeds: 1/4 tsp
Black gram seeds/urad dal: 1/2 tsp


Put all the things mentioned for the chutney in a food processor. Add couple of tablespoons of water at a time & blend. Make a slightly coarse paste.
Scoop out the chutney & adjust the consistency of the chutney according to your preference. We like our chutney thick & not watery.
Prepare the tempering. Heat oil in a small pan. When hot, add mustard seeds & black gram seeds. When seeds turn golden brown, pour the tempering over the chutney & mix.
Serve it with idlis, dosa or paddu.



  • I buy the unsalted roasted peanuts from the supermarket & use it for this chutney.
  • You could replace dry coconut with the fresh coconut. 


  1. I have this in my draft just did last week.. Looks so yummy

  2. The peanut chutney looks good. Love the color.

  3. I make this but with fresh coconut ..the color is so soothing

  4. Love the addition of mints here, can have two more dosas with this dip.

  5. Beautiful photography and yummy chatni....



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