Servings : Makes 1 cup
This aromatic and incredibly delicious ‘chutney’ is one that you will want to make again and again! It can be used as a crunchy flavorful topping over any pasta dish or sprinkled over pack-potatoes (batata vada) to add that extra crispy texture. I normally make a batch and it keeps in an airtight container for about a week or longer if refrigerated.
- 1 cup roasted and peeled salted peanuts (you can use the recipe link in the instructions below)
- 6 garlic cloves (peeled)
- 4 dried red chilies
- 1 tsp. roasted cumin seeds/jeera
- pinch of salt
- 1 tsp. butter or oil
For thos with peanut allergies, you can substitute the peanuts with desiccated coconut or sesame seeds (or a combination of both).
Put the cloves of garlic, cumin seeds and dried red chilies into a processor or blender. Do not add any water. Pulse a few times to break the ingredients into smaller chunks.
Next add the roasted peanuts (for preparing the peanuts if you are making them at home, just omit the addition of honey) and salt (be careful not to add too much salt as the peanuts are already salted). Pulse a few more times until everything is crumbled and combined. Do not over blend as that will make the peanuts release their oils. I prefer the texture to be rough and crumbly, but you can grind it a bit finer than mine if you like.
Heat the tsp. of butter or oil in a non stick frying pan. Add the crumbled mixture and over slow heat, roast your chutney until it begins to turn golden and very aromatic. This will also enhance the texture and make the results more crunchy.
Allow to cool and store in an airtight container, to be sprinkled over the savoury dish of your choice.