My Mum's Braised Pudina Chutney Recipe | Mint Chutney | EatMee Recipes

Pudina Chutney is a delicious Peanut Mint Chutney - I call it Braised Pudina Chutney because in our family, we take it one step further & cook it with onions & mustard seeds.
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It is easy to make & can be served with various dishes for breakfast, lunch, or dinner. This chutney is made using the nutty flavor of roasted peanuts with mint (pudina) & coriander (dhania) leaves.
It's rich in iron, magnesium & dietary fiber.
𝐅𝐮𝐥𝐥 𝐒𝐭𝐞𝐩 𝐁𝐲 𝐒𝐭𝐞𝐩 𝐑𝐞𝐜𝐢𝐩𝐞: eatmeerecipes.co.za/indian-fo...
Braised Pudina Chutney Ingredients:
◆300 grams unsalted peanuts
◆80 grams mint leaves
◆20 grams coriander leaves
◆8 green chilies
◆water as needed + ½ cup water for tamarind
◆1 teaspoon tamarind paste
◆1 tablespoon vegetable oil
◆½ onion
◆½ teaspoon mustard seeds
◆salt to taste
◆1 tablespoon peanut butter
𝗜𝗙 𝗬𝗢𝗨 𝗘𝗡𝗝𝗢𝗬𝗘𝗗 𝗧𝗛𝗜𝗦 𝗩𝗜𝗗𝗘𝗢, 𝗣𝗟𝗘𝗔𝗦𝗘 𝗟𝗜𝗞𝗘, 𝗖𝗢𝗠𝗠𝗘𝗡𝗧 & 𝗦𝗨𝗕𝗦𝗖𝗥𝗜𝗕𝗘
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[@gervasemunien3218]

Braising the pickle takes it to another level of deliciousness... My aunt also makes the plain nuts pickle and she adds curry leaves when braising. My entire family just waits for her to make the pickle and it gets wiped out! I also love mint chutney on white butter bread

[@eatmeerecipes]

Oh yum!! The elders make it best hey, I miss my grandmothers pudhina chutney - I agree, braising it is best

[@geethasingh9228]

Hi do you take of the peels after roasting

[@eatmeerecipes]

Hi, you can if you want the traditional way, I just took the easy way out and left the peels on, leaving the peels will give it a brown colour

[@manithamoodley9926]

Seems like u blended the nuts with the peel on

[@eatmeerecipes]

Yes I did, I took the shortcut but you may go ahead and peel it as the peels can cause coughing