Roasted-Garlic Chutney

Name: Roasted-Garlic Chutney
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1⅔ cups
Cuisine: South Asia — Muslim traditions
Ingredients: 0.25 cup raw blanched peanuts; 1 tbsp cumin seed; 5 5 -6 dried serrano peppers; 2 tbsp sesame seeds; 12 medium garlic cloves; 1 tsp salt

A South Asian chutney of peanuts, serrano peppers and sesame seeds, seasoned with cumin and cooked in a pan.

25 min · Serves 26 · Easy

Method

Start cooking mode

Time: Prep 15 min · Cook 10 min · 25 min total
Difficulty: easy

1
Heat 6-inch skillet over medium-high heat. Add peanuts, cumin seed and chilies. Roast 2-3 minutes, stirring constantly, until peanuts are brown, cumin seeds crackle, chilies turn one shade darker and mixture has a nutty, sweet aroma. Transfer to a bowl; set aside.
3 min
2
Add sesame seeds to same skillet. Roast 30-60 seconds, stirring constantly, until light golden brown. Add to peanut mixture.
1 min
3
Add garlic slices to same skillet. Roast 4-6 minutes, stirring constantly, until brown and dry. Add to peanut mixture. Let mixture stand 10-15 minutes or until cool.
4
Place about 1/3 of peanut mixture in spice grinder. Grind until finely ground, and transfer to a bowl. Repeat with remaining mixture. Stir in salt.
5
Tightly cover and store in refrigerator up to 3 days.