Fresh Peanut Chutney

  • 1/2 cup tomato paste
  • 2 tablespoons dessicated coconut
  • 4 tablespoons peanut butter
  • 2 tablespoons mashed green chilies (vary this to suit your taste)
  • 1 clove crushed garlic
  • 1/4 teaspoon grated ginger
  • 2 teaspoons mustard seeds
  • 1/4 teaspoon turmeric
  • 2 tablespoons onion paste
  • Salt to taste
  • 2 teaspoons oil for frying
  • Heat the oil and add the mustard seeds
  • When the mustard seeds begin to sputter add the garlic, ginger and onion paste and fry for few seconds
  • Add the coconut and green chili paste, salt, turmeric and tomato paste
  • When the paste leaves the side of the pan, add the peanut butter and switch off the stove

Chris says: This easy recipe takes less than two minutes to cook and is ideal if you like spicy food.

You can serve peanut chutney with rice as an accompaniment to a curry or satay, or simply spread it on a sandwich for an unusual taste sensation!

This recipe will create enough peanut chutney to serve 6 to 8 people. It's ready for serving immediately and any unused portion will keep in the refrigerator for several days.