Karen Schuld Photography: NYC Food Photographer

Sprouts in the Hood

Sprouts in the Hood
Exploring My Hood Through Food and Lifestyle Photography

Thursday, October 28, 2010

Peanut Chutney

This is a dry chutney that enhances my curried squash soup.
I also add this chutney to rice, noodles, or a baked sweet potato. 

1/2 cup raw peanuts
1/4 cup sesame seeds
1/4 cup unsweetened coconut, finely grated
8 cloves garlic
1-2 teaspoons hot pepper flakes
1 teaspoon salt 

- Roast the peanuts.
- Grind the peanuts, together with sesame seeds.  (A coffee grinder works great.)  
- Roast and chop the garlic.  
- Roast the grated coconut.  
- Mix all ingredients together, then add some salt and hot pepper flakes.
    Peanut Chutney with a Sprig of Cilantro

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