Mint Chutney with Peanuts (Pudina Chutney)

3 cups mint leaves

1 cup fresh coriander

1 cup roasted peanuts

1 large clove garlic

½ tsp chopped ginger

2 green chillies

1 tsp tamarind paste mixed in ¼ cup water

2 tsp lemon juice

water

salt

Tempering:

1 tbs light olive oil or vegetable oil

½ tsp mustard seeds

1 small onion, finely diced

1 sprig curry leaves

Method 

Pluck all the mint leaves and rinse well a few times in a large bowl. Drain the leaves and the coriander. Set aside. 

Roast the peanuts on medium heat until slightly brown. Mix the tamarind paste in water. In a small pan, roast the garlic with the skin on until soft. 

Place the roasted peanuts in a food processor and grind until smooth. Add a few drops water if required.

Process the coriander, mint leaves, garlic (remove the skin), chillies and ginger into a smooth paste. Add the tamarind water and lemon juice, and pulse. Add more water according to your preferred consistency.

Season with salt.

In a pan, heat the oil and add the mustard seeds. When mustard seeds pop, add the onion and curry leaves until onion is translucent

Add the mixture to the pudina chutney. Mix well. 

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