Peanut and fresh mint chutney recipe

  • Serves 6
  • 10 mins to prepare and 15 mins to cook
  • 110 calories / serving
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Easy Indian food is the perfect crowd pleaser for weekend family meals.

Heat the oven to Gas Mark 3, 170°C, fan 150°C. 

Spread the peanuts on a baking tray and roast until golden – about 15 minutes.  Set aside to cool.

Put the peanuts, green chillies, ginger, cumin, lime juice and sugar in a food processor and process until smooth.  Add the mint leaves and continue blending, drizzling 50ml (2fl oz) hot water into the chutney while the motor is running.

This chutney can be stored for 2-3 days in the fridge, in a covered bowl, but is best served when freshly.  

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  • Ingredients

  • 100g (3 1/2oz) raw peanuts
  • 1-2 green chillies
  • 50g ginger
  • 10g (2 tsp) ground cumin
  • 2 limes
  • 3tsp caster sugar
  • large handful mint leaves
  • Energy 455kj 110kcal 5%
  • Fat 8g 11%
  • Saturates 2g 10%
  • Sugars 4g 4%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 5.3g Protein 4.9g Fibre 0.5g


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