KCB 7.12: Peanut and Coriander Chutney
Peanut and Coriander Chutney
This chutney is popular in Northern India and is a delightful combination of hot, sour, sweet, and astringent flavours. Traditionally, this chutney is prepared using dried tamarind pulp. Here, we use "instant tamarind" and reduce the preparation time of this chutney to only 10 minutes. Serve this excellent uncooked chutney as a dip for Cauliflower and Pea Samosas or Rajasthani Spicy Dal-Stuffed Bread.
• PREPARATION TIME: 10 minutes
• YIELD: 1 1/2 cups (375 ml)
• YIELD: 1 1/2 cups (375 ml)
• 1 tablespoon (20 ml) tamarind concentrate
• 1/4 cup (60 ml) hot water
• 1 tablespoon (20 ml) ghee or peanut oil
• 1/2 cup (125 ml) raw peanuts, skinned
• 1/3 cup (85 ml) shredded fresh coconut
• 1 teaspoon (5 ml) salt
• 1 or 2 hot green chilies, seeded and chopped
• 1 tablespoon (20 ml) brown sugar
• 1/4 cup (60 ml) cold water
• 1 cup (250 ml) fresh coriander leaves, packed
• 1/4 cup (60 ml) hot water
• 1 tablespoon (20 ml) ghee or peanut oil
• 1/2 cup (125 ml) raw peanuts, skinned
• 1/3 cup (85 ml) shredded fresh coconut
• 1 teaspoon (5 ml) salt
• 1 or 2 hot green chilies, seeded and chopped
• 1 tablespoon (20 ml) brown sugar
• 1/4 cup (60 ml) cold water
• 1 cup (250 ml) fresh coriander leaves, packed
1. Combine the tamarind concentrate with the hot water until it becomes a smooth paste.
2. Place the ghee in a heavy frying pan over low heat. When the ghee is hot, add the peanuts and, stirring often, roast them for 3 or 4 minutes or until the peanuts turn pale golden brown. Add the coconut and stir for another minute.
3. Combine the peanuts, coconut, tamarind puree, salt, chilies, sugar, cold water, and fresh coriander leaves in a blender or food processor. Process until creamy and smooth. (You might need to add a little more water). Transfer to a bowl and serve at room temperature. This chutney is best served immediately but can be refrigerated for 2-3 days.
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