August 07, 2017
Peanut chutney can be a time consuming process. Thank goodness for this instant peanut chutney. The nutty texture will add a satisfying, crunchy dimension to any dish.
Makes 2 cups
1/2 cup roasted peanuts, roughly chopped
1/2 cup toasted sesame seeds
2 tablespoons ginger purée
Pinch of sea salt
Pinch of chile powder
2 tablespoons sesame oil
1/2 teaspoon black mustard seeds
Pinch of asafoetida
2 tablespoons green onions
1 tablespoon honey
Combine (but do not mix) the peanuts, sesame seeds, ginger purée, salt, and chile powder on top.
Heat the sesame oil and pop the mustard seeds. Add the asafoetida and green onions and sauté for 1 minute.
Pour directly over chile powder (to cook it a bit in the hot oil).
Add honey, stir, and serve.
If you don’t have asafoetida on hand use 1 teaspoon garlic and cook until slightly golden brown, 3 minutes.
December 02, 2022