If you asked me a few years ago I didn’t even want to try this Mint Chutney with Peanuts. I thought it was too much effort. Although I do love eating it. I love eating it with a Yellow Potato Curry with Cumin.
This Mint Chutney with Peanuts is eaten as a condiment. Usually it is served with vegetable curries. You can also use it as a spread or a dip. I remember topping my bread with the yellow potato and spreading some Mint Chutney over, yum yum! I’m drooling just thinking about it, that’s an idea for tomorrow. Now that I have the task of making this condiment out of the way.
The hardest part about making this is picking the mint leaves. You don’t want to use the stems as you want kind of a smooth chutney, not stems in between. You can make the chutney as thick or as runny as you want. My mum always ground everything to a fine paste and she then fried some onion with mustard seeds and added it to this Mint Chutney. This Mint Chutney with Peanuts can be stored in a sterilized glass container for up to 3 days. Alternatively you could freeze it, up to 2 months. If you loved this, please share!
