Patta moongphali chatni Fresh cilantro and peanut chutney

Serves 6–8
3 tbsp skinless raw peanuts
1 garlic clove, peeled
½ tsp salt
1 tsp sugar
1 tsp ground cumin
1 tsp ground coriander
4 fresh green jalapeño chilies, seeded and
finely chopped
1 large bunch of fresh cilantro, coarsely
chopped
juice of 2 limes
1Roast the peanuts in a dry frying pan until golden brown, taking care they
do not burn. Remove from the heat, and let cool before placing in a food
processor with the garlic, salt, sugar, cumin, and ground coriander. Process to
a paste. Add the green chilies, cilantro, and 2 tbsp water. Process to a smooth
or coarse paste, or leave with a bit of texture, according to your taste.
2Transfer to a bowl and stir in the lime juice. Taste and adjust seasoning.
It should be hot from the chilies, sweet from the roasted nuts, and salty
and sour from the lime juice. Use at once.