Creamy Cilantro Mint Chutney with Peanuts – Add Zing to Your Meals!
I love a good cilantro mint chutney – it adds such a vibrant pop of flavor to any meal. This recipe is my go-to for a quick and easy version. With fresh herbs, peanuts, and yogurt, it comes together in minutes and is perfect for dipping or spreading.
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Cilantro mint chutney is a vibrant condiment I love to have on hand. It adds a refreshing pop of flavor to any dish, and this recipe makes it a breeze to whip up. The combination of fresh cilantro and mint leaves creates a cool and refreshing taste, balanced beautifully by the creamy yogurt and nutty richness of peanuts.
I love serving this chutney with samosas and pakoras for dipping, but it’s also fantastic spread on sandwiches or wraps for a flavor boost.
Ingredients
Cilantro and Mint: Use fresh cilantro for the best flavor. I also include the tender stems along with the leaves, as they add a subtle earthiness. Fresh mint leaves are essential for that vibrant, refreshing taste.
Green Chilies: Adjust the quantity based on your spice preference. I usually use 1-2 chilies to maintain a balanced heat that complements the chutney’s freshness.
Peanuts: Use unsalted, roasted peanuts for a rich, nutty flavor. They add a creamy texture without overpowering the chutney’s freshness.
Plain Yogurt: For a creamy, tangy base, opt for full-fat plain yogurt. It helps balance the bold flavors of the herbs and spices.
See the recipe card for the complete list of ingredients and quantities.
How To Make Cilantro Mint Chutney
Step 1: Combine cilantro, mint leaves, green chili, red onion, ginger, peanuts, yogurt, and salt in a blender.
Step 2: Blend until smooth and creamy. Serve immediately or store in the refrigerator for up to one week.
How To Use Cilantro Mint Chutney
This chutney is perfect as a dip for Indian snacks like samosas, pakoras, and bhajis. I also like to spread it on sandwiches, wraps, and burgers.
It’s an excellent marinade for meats and fish, infusing them with aromatic and tangy notes. I often drizzle it over salads as a unique, flavorful dressing or mix it into yogurt for a quick and easy raita.
More Delicious Dips and Chutneys
- Discover the sweet tang of Plastic Chutney! Made from raw papaya, this Bengali delicacy adds a flavorful kick to snacks and meals alike. Perfect for elevating your culinary adventures.
- Spread it, dip it, love it! This Green Onion Dip is the perfect addition to burgers, sandwiches, and more. Made without mayo or cream cheese, it’s light, flavorful, and so easy to make.
- Spice up your kitchen with our DIY Pineapple Habanero Chutney! This homemade delight is quick to make and pairs perfectly with grilled meats or as a zesty sandwich spread.
- Hosting a party or just need a tasty snack? Try this Curried White Bean Dip! This easy-to-make, vegan, and gluten-free dip is packed with aromatic curry flavors and creamy white beans. Serve it cold with veggies, pita bread, or chips.
- Bring fresh flavors to your plate with Avocado Cilantro Chutney! This creamy dip is ideal for adding a kick to snacks, spreading on sandwiches, or topping grilled dishes.
If you tried this Mint Cilantro Chutney with Peanuts Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Equipment
Ingredients
- 1 cup cilantro
- 1 cup mint leaves
- 1-2 green chilies adjust for spice preference
- ½ small red onion
- ¼ cup roasted peanuts
- ½ cup plain yogurt
- ½ teaspoon salt adjust as per taste
Instructions
- Combine cilantro, mint leaves, green chili, red onion, ginger, peanuts, yogurt, and salt in a blender. Blend until smooth and creamy.
- Serve immediately or store in the refrigerator for up to one week.
Notes
- For this recipe, use roasted peanuts. If you have raw peanuts, dry roast them before blending them into the chutney.
- Store the chutney in an airtight container in the refrigerator. It will stay fresh for up to a week. For longer storage, freeze it in ice cube trays and transfer the frozen cubes to a freezer bag. Store them for up to three months.
Nutrition
