Prep 15 mins
Cook 10 mins
When you think of chutneys, the word *dry* doesn’t usually come to mind – but this chutney with change all that. This potent condiment of roasted garlic, chilies and peanuts is a favorite in the western state of Maharashtra, home of Mumbai (Bombay). Use this chutney as a spicy rub for any meat, fish or poultry prior to grilling or roasting. Or mix it with cream cheese for a great sandwich spread or dip. Note: Tempted though you may be to roast all the ingredients at the same time, following the suggested roasting order ensures recipe success. Some of the spices have a tendency to burn faster when they are mixed with the slower-roasting garlic slices. Recipe courtesy Betty Crocker’s Indian Home Cooking.
- 1⁄4 cup raw blanched peanuts
- 1 tablespoon cumin seed
- 5 -6 dried Thai red chili peppers (to taste. My wimpy tongue demands MILD chilies.) or 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
- 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.