Ingredients for African Mint Chutney
- 1 cup unsalted peanuts
- 2 cloves garlic
- 1-2 green chilies
- 1 cup packed fresh mint leaves
- 1 tablespoon coriander seeds
- 2 tablespoons white wine vinegar
- 1 tablespoon fresh lime juice
- 1/2 cup plain Greek yogurt
- salt to taste
- freshly ground black pepper to taste
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How to Make African Mint Chutney
- Preheat your oven to 350°F (175°C).
- Spread 1 cup of unsalted peanuts on a baking sheet and roast for 15-20 minutes, or until the skins are toasted and beginning to crack, shaking the pan halfway through.
- Wrap the warm peanuts in a clean kitchen towel and rub vigorously to remove the skins.
- Sift away any remaining peanut skins and let the peanuts cool completely.
- While the peanuts are cooling, finely chop 2 cloves of garlic and 1-2 green chilies (adjust to your spice preference) to create a coarse paste. You can use a mortar and pestle or a small food processor for this.
- Add the garlic-chili paste to a food processor.
- Add the cooled peanuts, 1 cup of packed fresh mint leaves, 1 tablespoon of coriander seeds, and 2 tablespoons of white wine vinegar (or lime juice) to the food processor. Pulse until coarsely combined, being careful not to over-process.
- Stir in 1 tablespoon of fresh lime juice.
- Gently fold in 1/2 cup of plain Greek yogurt using a spoon or spatula.
- Season generously with salt and freshly ground black pepper to taste.
- Transfer the chutney to a covered bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This chutney tastes even better the next day!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
1g
Fat
3g
Carbs
0g
