Another Fiery Chutney for Spicy Weather

This chutney/relish/all-purpose condiment will keep indefinitely in the fridge, so you may wish to double the recipe and have on hand to liven up lackluster soups, rice dishes or boring old steamed veggies. Our tastes tend towards the rich and heavy, so Cafe Drake always serves the chutney alongside lamb curries or nestled in a scoop of sour cream crowning baked potatoes.

ROASTED PEANUT CHUTNEY

4 onions, roughly chopped / 8 cloves garlic, left whole / 5 dried red chiles / 3 T. peanut or vegetable oil / 1 cup skinless roasted peanuts / drizzle of tamarind paste (optional) / 1/4 t. asafoetida powder (also optional) / salt to taste

1. Heat oil in large pan and fry onions and garlic over high heat till browned.


2. Add peanuts, chiles and if using, tamarind and asafoetida. Salt liberally.


3. Cook for 1-2 minutes then allow to cool completely.


4. Grind in blender to the consistency of a rough paste, adding a drop or two of water as needed.