This Mint Peanut Chutney is a vegan and gluten-free chutney recipe made in South Indian Style. This is very healthy and stays good for 2 days if stored in refrigerator.
Heat 1 tsp oil in a Kadai or pan. Temper mustard seeds, curry leaves and red chilies. Add garlic flakes, chopped onion and grated coconut. Cook for a minute.
Add mint leaves and coriander leaves. Cook for another 2-5 minutes on low-medium flame. Switch off the flame. Let the mixture cool down.
Blend the mixture, roasted peanuts and roasted gram in a mixer grinder to smooth paste adding little water. Transfer to a bowl. Add salt to taste and mix well.
Serve with Steamed Idli / Savory Crepes or use as a dip.
Recipe by jopreetskitchen.com
Recipe notes
Roasted gram is also known as Desi chana, or dry roasted whole black grams (chickpeas)
Garlic Flakes are small, dehydrated pieces of garlic.