This herbaceous chutney is a palate pleaser on any carbohydrate or meat dishes.
1. Heat oil in a pan and add the green chili,peanuts and roast well until peanuts are lightly brown
2. Add the mint leaves and saute until the mint leaves are wilted.
3. Add the tomatoes and salt and saute until tomatoes are soft.
4. Transfer all the ingredients to a grinder and add the tamarind paste and puree. Serve with roti/bread or rice,also goes well with idli,dosa,upma etc. If you like the chutney a bit more crunchy with texture,you can add an extra 1/4 cup of peanuts or you can also end 1/4 cup of finely diced raw onion to the final chutney. Do not grind the onion.