Roasted-Garlic Chutney
Ingredients
- 1/4 cup raw blanched peanuts ⓘ
- 1 tablespoon cumin seed ⓘ
- 5 -6 5 -6 dried serrano peppers (to taste. My wimpy tongue demands MILD chilies.) or 5 -6 dried cayenne peppers (to taste. My wimpy tongue demands MILD chilies.) ⓘ
- 2 tablespoons sesame seeds ⓘ
- 12 medium garlic cloves, thinly sliced ⓘ
- 1 teaspoon salt ⓘ
Instructions
- Heat 6-inch skillet over medium-high heat. Add peanuts, cumin seed and chilies. Roast 2-3 minutes, stirring constantly, until peanuts are brown, cumin seeds crackle, chilies turn one shade darker and mixture has a nutty, sweet aroma. Transfer to a bowl; set aside.
- Add sesame seeds to same skillet. Roast 30-60 seconds, stirring constantly, until light golden brown. Add to peanut mixture.
- Add garlic slices to same skillet. Roast 4-6 minutes, stirring constantly, until brown and dry. Add to peanut mixture. Let mixture stand 10-15 minutes or until cool.
- Place about 1/3 of peanut mixture in spice grinder. Grind until finely ground, and transfer to a bowl. Repeat with remaining mixture. Stir in salt.
- Tightly cover and store in refrigerator up to 3 days.
Nutrition & Diet Analysis (per serving)
412
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).