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.