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A bowl of bright green cilantro chutney on a blood wooden table with a flower napkin, cilantro leaves, half a lime, and a knife.
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5 from 1 vote

Cilantro Peanut Chutney

In this chutney, peanuts add warmth to this very refreshing mix of herbs and lime.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Condiments
Cuisine: Indian
Servings: 12 servings | 1 1/2 cups
Calories: 40

Ingredients

  • 1 ounce raw peanuts
  • 1 small (5 1/2 ounces) red or yellow onion, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 2 green chiles, such as jalepeño or serrano (2 ounces | 55 g), seeded, if desired, and roughly chopped
  • 2 cups (1 1/2 oz) fresh cilantro leaves
  • 1 cup (3/4 oz) fresh mint leaves
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • juice of 1/2 lime (about 1 tablespoon)
  • 5 tablespoons water
US - Metric

Instructions

  • In a small skillet over low heat, dry-roast the 1 ounce raw peanuts until golden, 3 to 4 minutes.

    ☞ TESTER TIP: If you have dry-roasted peanuts on hand, you can skip the toasting step.

  • Dump the roasted peanuts, 1 small (5 1/2 ounces) red or yellow onion, 2 garlic cloves, 2 green chiles, 2 cups (1 1/2 oz) fresh cilantro leaves, 1 cup (3/4 oz) fresh mint leaves, 1 teaspoon granulated sugar, 1/2 teaspoon salt, juice of 1/2 lime (about 1 tablespoon), and 5 tablespoons water into a blender or food processor, and blitz until smooth, about 90 seconds.
  • The chutney will keep in an airtight container in the refrigerator for 4 to 5 days.

Nutrition

Serving: 1serving | Calories: 40kcal | Carbohydrates: 6g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 147mg | Fiber: 3g | Sugar: 1g