- 1 cup plain peanuts (with or without skin, as desired)
- 5 dry red chilies
- Dash salt (or to taste)
- 1 tablespoon tamarind (walnut-sized ball of tamarind to make tamarind juice if you want a wet chutney)
- Heat a griddle until it is very hot, on a medium flame. Roast the peanuts and dry red chilies, stirring frequently, until they give off a gently cooked aroma.
- Allow this mixture to cool completely and then grind the peanuts and chilies into a coarse powder using a mortar and pestle or a clean, dry coffee grinder.
- Add salt to taste.
- If you want a wet chutney, soak the tamarind in a bowl just covered with hot water. Let it sit for 5 to 10 minutes or until it is soft.
- Squeeze the tamarind -- while it is still in the water -- with your fingers to release the pulp. Squeeze until you remove most of the pulp and let the pulp drop into the water.
- Strain the liquid to remove the pith and any seeds. The tamarind juice is now ready to use.
- Add enough tamarind juice or paste to your previously prepared chutney to get a thick consistency.
|Nutritional Guidelines (per serving)|
|Total Fat||18 g|
|Saturated Fat||2 g|
|Unsaturated Fat||9 g|
|Dietary Fiber||5 g|