Shelled nut MINT CHUTNEY RECIPE – PEANUT CHUTNEY WITH MINT FOR RICE, IDLI 



Fixings: 

 1 measure of crude, unsalted peanuts with skins 

 2 tbsp of white sesame seeds 

 1/2 measure of mint leaves, pressed 

 2 green chillies 

 A little bit of tamarind 

 2 tsp of oil 

 1/2 tsp of dark mustard seeds 

 1 red bean stew, split 

 1/2 tsp of split urad dal 

 A squeeze of hing or asafoetida 

 Guidelines: 

1.  Dry meal the peanuts and sesame seeds in a dish until roasted or cooked. You can include the sesame seeds somewhat later since peanuts take more time to broil. Put aside to cool.

2.  Heat 1 tsp oil in the same container and include the green chillies, mint leaves, and some salt. Saute until the leaves shrink and turn delicate. Set side to cool.

3.  When cool. exchange the shelled nut blend and mint leaves to a processor and include a little bit of tamarind or 1/2 tsp tamarind mash (to your taste).

4.  Grind this to a smooth glue utilizing water.

5.  Heat the remaining 1 tsp oil and include the mustard seeds. When they pop, include the red bean stew, urad dal, and hing.

6. At the point when the dal turns a brilliant cocoa, include the ground chutney and blend well. Alter salt as require