Dry Peanut Chutney

Name: Dry Peanut Chutney
Ingredients: 1 teaspoon cumin seeds; 1 teaspoon coriander seeds; 1 cup roasted unsalted peanuts; 1 small dried red chile, or to taste; Salt and black pepper to taste; 1 garlic clove, peeled

6 ingredients

6 steps

Ingredients

1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 cup roasted unsalted peanuts
1 small dried red chile, or to taste
Salt and black pepper to taste
1 garlic clove, peeled

Directions

1

Toast the seeds in a small dry skillet over medium heat, shaking the pan frequently, until they color slightly, just a couple of minutes.
2

(If the peanuts are raw, you can toast them the same way.)
3

Grind all the ingredients together in a blender or food processor, stopping the machine to scrape down the sides if necessary; you are looking for a coarse grind, short of peanut butter.
4

(If the mixture turns to peanut butter, its not a disaster.
5

Add a few more peanuts and make it extra-chunky; Ive had this that way, too.)
6

Serve immediately or refrigerate for up to a week (bring back to room temperature before serving).