Mint Peanut Chutney

One of the thing I look forward to when I plan for dinning at Murgan idli kadai is their variety of chutneys. I love Mint. However my rest of family do not. So always try to find opportunity to sneak in or add it with their favourite. My kids and my hubby are very big fans of peanut. So I wanted to try this chutney. It was instant hit at our home. They were pleasantly surprised by the taste of it

Mint Leaves - 1/3 cup
Peanut - 1/2 cup
Garlic - 3-5
Onion - 1 (Chopped 1/2 inch pieces)
Tamarind - 1 marble size
Salt per taste
Oil - 2 teaspoon
Mustard Seeds - 1/2 teaspoon
Urad Dhal - 1 teaspoon
Curry leaves - 10
Green chillies - 3-4  (Adjust to your spice level)


Roast the peanut and remove the skin. ( I had roasted peanut so no pictures)
Heat 1/2 a teaspoon of oil and when it is hot add mustard seeds. When it start to pop add urad dhal and curry leaves. Fry till dhal is brown in color. Transfer to serving dish and keep it aside
Add rest of the oil. And when it is hot add Garlic and Onion and fry till they are brown in color. Add Mint leaves and fry till the Mint leaves just start to shrink (about 2-3 mins)
Add green chillies and tamarind (make it into small pieces) and fry for another 30 sec.
Switch it off and let it cool down and transfer to food processer or mixie or blendar, add salt and grind to smooth paste by adding water little at a time ( I used about 1/2 water)
Transfer to serving dish with tempered ingredients (mustard and urad dhal). Mix well. 
Serve with idli, dosa