Chetna Makan’s coriander peanut chutney

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.

coriander peanut chutney
Nassima Rothacker

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

  1. Heat a frying pan, add the peanuts and dry-roast over a low heat for 1-2 minutes until golden.
  2. Transfer the roasted peanuts to a blender (preferably) or food processor, add all the remaining ingredients and blitz until smooth.
  3. The chutney will keep in an airtight container in the refrigerator for 4-5 days.

Now buy the book

Chetna Makan 30 minute indian
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.