Chatini Pistache Cotomili / Peanut Coriander Chutney

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Chatini Pistache Cotomili / Peanut Coriander Chutney

Appetiser to eat with meals
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Course: Appetizer
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 5 tablespoons roasted salted, shelled peanuts
  • 120 grams 2 1/4 cups fresh green coriander, finely chopped
  • 6-7 hot green chillies finely chopped
  • 5 mm 1/4 in piece of fresh ginger, peeled and finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar
  • 1 tablespoon fresh lemon or lime juice

Method
 

  1. Put the peanuts into a clean coffee grinder. Grind to a coarse powder.
  2. Put the coriander, chillies, ginger, salt, sugar and lime juice into an electric blender. Add 50 ml (4 tablespoons) water. Blend to a fine paste.
  3. Put the peanuts and coriander mixture into a bowl. Mix well.
  4. The chutney will keep for at least 2 days if covered in a refrigerator. Serve with dhal pouris or on “du pain frire”.

Notes

All recipes on this website are intended for informational purposes only. Readers are responsible for ensuring that ingredients are safe for their personal consumption, practicing proper food safety techniques, and following manufacturer instructions for all cooking appliances.

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