Chutney - Peanut, Coconut, Mint Recipe

Looking for an easy Chutney - Peanut, Coconut, Mint recipe? Learn how to make Chutney - Peanut, Coconut, Mint using healthy ingredients.


Submitted by pswaroop

Makes 4 servings



The most common chutney (peanut based dip) used with a variety of South Indian dishes. Predominantly used during the breakfast. A real heavy and filling dip. A fresh alternative to peanut butter; all natural can be made under 10 mintues

Recipe Ingredients for Chutney - Peanut, Coconut, Mint

1 cup Peanuts, All Types, Dry-roasted
0.33 serving Coconuts
3 oz Green Chillies
5 g Tamarind Concentrate
1 oz Mint
3 clove Garlic
1 tsp Ginger, Ground
0.33 cup Plain Nonfat

Recipe Directions for Chutney - Peanut, Coconut, Mint

  1. Over medium heat (micro wave) dry roast all the ingredients (excluding the tamarind paste and coconut)

  2. Grind all the ingredients adding water to reach required consistency as per ones taste

  3. To temper (optional) heat a tsp oil in a pan, add the mustard seeds once it crackles add cummin, urad dhal, dry red chillies and curry leaves,fry till lentils are golden brown. Remove and pour it over the chutney.

  4. The chutney is ready to be served with idlis or dosas or Upma or Vada or any South-Indian savoury pancake.

Categories

Nuts, Breakfast, Indian, Microwave

Nutrition Facts
Serving Size 91.3g
Amount Per Serving
Calories
248
Calories from Fat
176
% Daily Value*
Total Fat
19.6g
30%
Saturated Fat
3.8g
19%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
16mg
1%
Potassium
312mg
9%
Total Carbohydrates
11.8g
4%
Dietary Fiber
3.6g
14%
Sugars
3.0g
Protein
10.1g
Vitamin A 0% Vitamin C 2%
Calcium 6% Iron 6%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
92% confidence
B
  Good points
  • Very low in cholesterol
  • Very low in sodium
  • High in manganese
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