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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