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Chatini Pistache Cotomili / Peanut Coriander Chutney

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Ingredients Method

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".

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