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. 

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