Fork on the Road Recipe: Peanut Chutney
Posted on Thu, Jul. 03, 2008
From Linda Bladholm's Fork on the Road
CONDIMENT
PEANUT CHUTNEY
Serve this flavorful blend with rice or use it as a dip for fried snacks such as pakors and pappadam. For a variation, use roasted cashews.
• 1 cup shelled, skinned, roasted peanuts
• ½ packed cup fresh cilantro leaves
• 1 tablespoon freshly grated ginger
• 2 fresh hot green chiles, seeded and coarsely chopped
• ½ cup plain yogurt (not fat-free and preferably strained Greek-style)
• 1 teaspoon sugar
• ½ teaspoon salt
Place all the ingredients in a blender or food processor, and blend until the consistency is similar to crunchy peanut butter. Let it sit for a few minutes before serving. Makes a little over a cup.
Source: Adapted from Flavors of India: Vegetarian Indian Cuisine by Shanta Rimbark Sacharoff (Book Publishing, 1996).
Per tablespoon: 44 calories (53 percent from fat), 2.7 g fat (0.5 g saturated, 1.3 g monounsaturated), 0.9 mg cholesterol, 1.9 g protein, 3.6 g carbohydrates, 1.1 g
fiber, 268 mg
sodium.
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