Serves: 5
Total Calories: 309
1. Prepare the tamarind paste. Then, in a small skillet, dry-roast the red chili peppers until a few shades darker. Place the peppers in a food processor or a blender. Add the peanuts and process until fine. Then add the coconut, garlic, tamarind (or lemon juice), and salt, and process to make a thick, smooth paste, adding up to 1/4 cup water, as necessary.
2. Transfer to a serving bowl. Heat the oil in a small saucepan over medium-high heat. Add the mustard seeds and curry leaves they should splutter upon contact with the hot oil, so cover the pan until the spluttering subsides. Quickly add the spice mixture to the chutney and swirl lightly to mix, with parts of it visible as a garnish. Transfer to a bowl and serve immediately, refrigerate about 10 days, or freeze up to 6 months.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Peanut and Garlic Chutney recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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