Dry roast peanuts in the pan on low flame until toasted. Important: Allow to cool to room temperature before adding to the chopper.

In a chopper, add fresh coriander, fresh mint, green chilies, ginger, salt, lemon juice and cooled peanuts.

Chop until all the peanuts have chopped nicely. You can add water little by little if needed.

Spicy Green Peanut Chutney is ready.

You can store it in an airtight container for up to 2-3 weeks in the refrigerator.

Freezing instructions: Add to the zip lock bags and freeze for up to 3 months.

TIP: I kept my “Sweet and Sour Plum Chutney” thick according to my family’s preference. You can thin it out while cooking if you prefer.

Serve it over all sorts of chats, samosa, pakora etc.

Enjoy!