Dry Peanut Chutney
Ingredients
Instructions
- Toast the seeds in a small dry skillet over medium heat, shaking the pan frequently, until they color slightly, just a couple of minutes.
- (If the peanuts are raw, you can toast them the same way.)
- Grind all the ingredients together in a blender or food processor, stopping the machine to scrape down the sides if necessary; you are looking for a coarse grind, short of peanut butter.
- (If the mixture turns to peanut butter, its not a disaster.
- Add a few more peanuts and make it extra-chunky; Ive had this that way, too.)
- Serve immediately or refrigerate for up to a week (bring back to room temperature before serving).
Nutrition & Diet Analysis (per serving)
167
kcal
8% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).