Coriander peanut chutney Dhania moongphalli chutney

Ingredients

30g (1oz) raw, blanched peanuts

1 small onion, roughly chopped

2 garlic cloves, roughly chopped

2 green chillies, roughly chopped

40g (1½oz) fresh cilantro leaves

20g (¾oz) fresh mint, leaves picked (stalks discarded)

1 teaspoon sugar

½ teaspoon salt

juice of ½ lime

75ml (5 tablespoons) water

Directions

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.

Notes

I have shared a coriander chutney recipe in every cookbook that I’ve written. This clearly illustrates how big a fan I am of this simple yet powerful little chutney and also that there are many different ways of making it. Here, the peanuts add warmth to this very refreshing mix of herbs and lemon. I have a small bowl of this chutney in the refrigerator at all times, and you will be surprised how amazingly well it goes with absolutely anything you are eating.