Peanut chutney

Peanuts are omnipresent in the Indian pantry and are used in everything from snacks to stir-fries and even curries. They are an excellent source of protein for the vegetarian diet and are hence used abundantly.

I like to use good-quality roasted peanuts rather than buying raw ones and roasting them in a pan. Commercially roasted peanuts, especially some of the better brands, are evenly roasted and have a lovely flavour.

This is a super simple chutney that pops with flavour. The spice and tartness of the lime juice complement the sweetness of the peanuts. The chutney should be like well-spiced chunky peanut butter, chewy and delicious. I like to serve this with grilled kebabs, but it also can be used as a side for any meal.

This out-of-print cookbook is the bible of Indian grilling. I have cooked over half the recipes from it, and each recipe is delicious. It is packed with chicken, lamb, and seafood kebabs and includes a large section on vegetarian and paneer kebabs and tandoor bread. I could grill from here every week. I highly recommend this cookbook for those who like to light up the grill and are looking for Indian flavours.

For more delicious recipes from this cookbook, click here.

Ingredients:

1/2 cup ready-roasted peanuts

2-4 green chillies, or to taste

1 tablespoon lime juice

1/2 teaspoon of ginger paste

1 tablespoon cilantro

Salt, to taste

2-3 tablespoons water

Add all the ingredients except the peanuts to a small blender and purèe until very smooth. Add the peanuts and blitz until they are chopped roughly. You do not want a smooth peanut-buttery paste but small chunks. Adjust the consistency with water until it is quite thick, but some folks like the chutney more runny. Taste for salt and chilli.

Allow the flavours to come together for 3-4 hours and serve at room temperature.