Vinette Ebrahim shares her recipe for peanut chutney just like her mom used to make, albeit much faster now that she does not have to grind peanuts from scratch.
My mom used to make a peanut chutney, which became a household favourite, during high days and holidays. It was quite time consuming, because one had to shell the monkey nuts, blow of the shells, then put it through the mixer/grinder with all the other ingredients. I experimented with peanut butter as a substitute, and voilà! Memories came flooding back!
Peanut Chutney
Vinette Ebrahim
Note
You can adjust the below amounts to go to taste.
I eat it with curry, pasta - almost anything.
Ingredients
≈ half a handful of mint
≈ half a handful of dhanya
2-3 cloves garlic
1 red or green chilli (spicy, but not burny, depending on how you like it.)
3-4 tablespoons peanut butter (chunky or smooth)
some vinegar and oil
Method
Chop up the mint, dhanya
2 or 3 cloves garlic
1 red or green chilli (spicy, but not burny, depending on how you like it.)
3 - 4 tablespoons of chunky or smooth peanut butter
To thin, dribble in some vinegar and oil. Be careful not to add too much vinegar, it can become quite acidic. Just add more peanut butter in that case.
Enjoy!
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