Cilantro Peanut Chutney

By Leite's Culinaria

Ingredients

1 ounce raw peanuts
1 small (5 1/2 ounces) red or yellow onion (roughly chopped)
2 garlic cloves (roughly chopped)
2 green chiles (such as jalepeño or serrano (2 ounces 55 g), seeded, if desired, and roughly chopped)
2 cups (1 1/2 oz) fresh cilantro* leaves
1 cup (3/4 oz) fresh mint leaves
1 teaspoon granulated sugar
1/2 teaspoon salt
Juice of 1/2 lime (about 1 tablespoon)
5 tablespoons water

Prep Time15mins
Cook Time5mins
Servings12

Instructions

In a small skillet over low heat, dry-roast the peanuts until golden, 3 to 4 minutes. TESTER TIP: If you have dry roasted peanuts on hand, you can skip the toasting step.

Dump the roasted peanuts into a blender or food processor, add all the remaining ingredients, and blitz until smooth, about 90 seconds.

The chutney will keep in an airtight container in the refrigerator for 4 to 5 days.