Thursday, Dec 20 2007

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Peanut Chutney

Ingredients:

2 cups peanuts
1/2 tbsp. red chilli powder
1/2 tbsp. salt
1 tsp. cumin seeds
2 tsp. sugar
2-3 pinches asafoetida

METHOD:

Roast the peanuts lightly. Rub the nuts with a wad of cloth when a bit cooled.
This will remove the thin covering easily.
Blow out the skins, sieve with a large-holed sieve if any skins are leftover.
Put all the ingredients, with the nuts, in a drygrinder. Grind very coarsely.

Transfer the contents to a mortar and pestle.
Pound till the oil shows on fingers on touching.
Serve dry with rice. Or mix into some plain yoghurt to make a thick chutney .
This may be served with snacks like vadas or bhajias.
Store in a clean dry jar.

Making time: 1/2 hour (excluding peanut cooling time)
Makes: 2 cups
Shelf life: 2-3 weeks.

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