### TranslatedIngredients: 1 Carrot (Gajjar) - peeled & chopped,2 tablespoons Roasted Peanuts (Moongphali),1/4 cup Mint Leaves (Pudina),1 tablespoon Fresh coconut - grated,1 Onion,1 tablespoon Garlic - chopped,3 Green Chillies,Salt - to taste,1 teaspoon Gingelly oil,1 teaspoon Mustard seeds,1 sprig Curry leaves ### PrepTimeInMins: 15 ### CookTimeInMins: 15 ### TotalTimeInMins: 30 ### Servings: 5 ### Cuisine: South Indian Recipes ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Carrot Peanut Chutney, first dry roast the peanuts in a pan, on medium heat until the skins turn golden brown.Take the pan off the heat and allow it to cool. Remove the skin of roasted peanuts.Place the pan back on the heat and warm some oil in it. Add mustard seeds and curry leaves and allow them to crackle.Add chopped onion, green chilies and garlic to it and saute together.Next, add coconut and stir, followed by chopped carrot and mint leaves. Cook for 5 minutes on low-medium heat.Remove from the heat and allow it to cool.Put all the ingredients from the pan into the mixer jar and grind together to make a smooth paste, adding little water.Add salt to taste and mix well and serve the Carrot Peanut Chutney with Idli or Dosa.
