Carrot Peanut Chutney Recipe
A vegetarian South Indian Recipes recipe with carrot (gajjar) - peeled & chopped, tablespoons roasted peanuts (moongphali), mint leaves (pudina). Ready in 30 min, serves 5.
Curated byAditi Iyer🇮🇳
Instructions
11 steps- 1
To begin making the Carrot Peanut Chutney, first dry roast the peanuts in a pan, on medium heat until the skins turn golden brown
carrot (gajjar) - peeled & chopped(1)tablespoons roasted peanuts (moongphali)(2) - 2
Take the pan off the heat and allow it to cool
- 3
Remove the skin of roasted peanuts
tablespoons roasted peanuts (moongphali)(2) - 4
Place the pan back on the heat and warm some oil in it
- 5
Add mustard seeds and curry leaves and allow them to crackle
mint leaves (pudina)(1/4 cup)mustard seeds(1 teaspoon)sprig curry leaves(1) - 6
Add chopped onion, green chilies and garlic to it and saute together
carrot (gajjar) - peeled & chopped(1)onion(1)garlic - chopped(1 tablespoon)green chilli(3) - 7
Next, add coconut and stir, followed by chopped carrot and mint leaves
carrot (gajjar) - peeled & chopped(1)mint leaves (pudina)(1/4 cup)fresh coconut - grated(1 tablespoon)garlic - chopped(1 tablespoon)sprig curry leaves(1) - 8
Cook for 5 minutes on low-medium heat
- 9
Remove from the heat and allow it to cool
- 10
Put all the ingredients from the pan into the mixer jar and grind together to make a smooth paste, adding little water
- 11
Add salt to taste and mix well and serve the Carrot Peanut Chutney with Idli or Dosa
carrot (gajjar) - peeled & chopped(1)salt - to taste
Rate this recipe
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Carrot Peanut Chutney Recipe
A vegetarian South Indian Recipes recipe with carrot (gajjar) - peeled & chopped, tablespoons roasted peanuts (moongphali), mint leaves (pudina). Ready in 30 min, serves 5.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Directions
11 steps- 1
To begin making the Carrot Peanut Chutney, first dry roast the peanuts in a pan, on medium heat until the skins turn golden brown
carrot (gajjar) - peeled & chopped(1)tablespoons roasted peanuts (moongphali)(2) - 2
Take the pan off the heat and allow it to cool
- 3
Remove the skin of roasted peanuts
tablespoons roasted peanuts (moongphali)(2) - 4
Place the pan back on the heat and warm some oil in it
- 5
Add mustard seeds and curry leaves and allow them to crackle
mint leaves (pudina)(1/4 cup)mustard seeds(1 teaspoon)sprig curry leaves(1) - 6
Add chopped onion, green chilies and garlic to it and saute together
carrot (gajjar) - peeled & chopped(1)onion(1)garlic - chopped(1 tablespoon)green chilli(3) - 7
Next, add coconut and stir, followed by chopped carrot and mint leaves
carrot (gajjar) - peeled & chopped(1)mint leaves (pudina)(1/4 cup)fresh coconut - grated(1 tablespoon)garlic - chopped(1 tablespoon)sprig curry leaves(1) - 8
Cook for 5 minutes on low-medium heat
- 9
Remove from the heat and allow it to cool
- 10
Put all the ingredients from the pan into the mixer jar and grind together to make a smooth paste, adding little water
- 11
Add salt to taste and mix well and serve the Carrot Peanut Chutney with Idli or Dosa
carrot (gajjar) - peeled & chopped(1)salt - to taste
Rate this recipe
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