My head is still spinning from the variety of new and exciting flavors we experienced in last week's Indian Street Foods class with Shefaly Ravula. What a fun class!
This chutney is absolutely wonderful. No one in our class could stop eating it. Its flavors are as vibrant and bright as its color. This makes a great condiment for meats, cheeses, sandwiches, crackers, chips -- you name it.
Huge thanks to Shefaly Ravula of Shef's Kitchen for sharing this recipe with us. For more information on Shefaly and Shef's Kitchen classes, contact shefskitchen@gmail.com.
¼ cup raw unsalted peanuts
1 bunch cilantro, coarsely chopped
½ serrano chili pepper, coarsely chopped, seeds and all
2 tablespoons coarsely chopped peeled gingerroot
1 teaspoon salt
½ teaspoon sugar
2 teaspoons fresh lemon juice
½ cup water
Method:
1. Place peanuts in a blender or mini-chopper and grind to a medium-fine powder.
2. Transfer ground peanuts to a blender if you ground them in the mini-chopper.
3. Add the rest of the ingredients and blend well, adding more water if necessary.
Notes:
This
chutney is very versatile. You can use it as a spread as in a panini
sandwich or in a cucumber tea sandwich. You can use it as a dipping
sauce for samosas or papadums. You can use it as one of many
chutneys/sauces used in traditional Indian street/snack foods such as
chaat or bhel-puri.
You can freeze the chutney in small containers or ice cube trays. Just thaw it out in the refrigerator.
The
peanuts add flavor and act as a thickener. You can substitute daliya
(dry roasted chana dal) if you wish or if you are nut-allergic. Add
fresh mint leaves for a refreshing summer chutney.
Copyright 2009 Shefaly Ravula
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