I have a small bowl of this in the refrigerator at all times. You will be surprised how amazingly well it goes with absolutely anything you are eating.
MAKES 1 SMALL BOWLFUL
30g raw, blanched peanuts
1 small onion, roughly chopped
2 garlic cloves, roughly chopped
2 green chillies, roughly chopped
40g fresh coriander leaves
20g fresh mint, leaves picked (stalks discarded)
1 tsp sugar
1⁄2 tsp salt
Juice of 1⁄2 lime
5 tbsp water
- Heat a frying pan, add the peanuts and dry-roast over a low heat for 1-2 minutes until golden.
- Transfer the roasted peanuts to a blender (preferably) or food processor, add all the remaining ingredients and blitz until smooth.
- The chutney will keep in an airtight container in the refrigerator for 4-5 days.
Now buy the book
Chetna Makan’s new book Chetna’s 30-Minute Indian is published by Mitchell Beazley, priced £20. To order a copy for £17.80 until 27 June go to mailshop.co.uk/books or call 020 3308 9193. Free p&p on orders over £20.
