Speedy spice: Coriander peanut chutney
I have a small bowl of this in the refrigerator at all times. You will be surprised how amazingly well it goes with absolutely anything you are eating.
MAKES 1 small bowlful
30g raw, blanched peanuts
1 small onion, roughly chopped
2 garlic cloves, roughly chopped
2 green chillies, roughly chopped
40g fresh coriander leaves
20g fresh mint, leaves picked (stalks discarded)
1 tsp sugar
½ tsp salt
juice of ½ lime
5 tbsp water
- Heat a frying pan, add the peanuts and dry-roast over a low heat for 1-2 minutes until golden.
- Transfer the roasted peanuts to a blender (preferably) or food processor, add all the remaining ingredients and blitz until smooth.
- The chutney will keep in an airtight container in the refrigerator for 4-5 days.