Roasted-garlic Chutney

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 1/4 cup raw blanched peanuts
• 1 tablespoon cumin seed
• 5 -6 dried thai red chili peppers (to taste. my wimpy tongue demands mild chilies.) or 5 -6 dried serrano peppers (to taste. my wimpy tongue demands mild chilies.) or 5 -6 dried cayenne peppers (to taste. my wimpy tongue demands mild chilies.)
• 2 tablespoons sesame seeds
• 12 medium garlic cloves, thinly sliced
• 1 teaspoon salt

Recipe

• 1 heat 6-inch skillet over medium-high heat. add peanuts, cumin seed and chilies. roast 2-3 minutes, stirring constantly, until peanuts are brown, cumin seeds crackle, chilies turn one shade darker and mixture has a nutty, sweet aroma. transfer to a bowl; set aside.
• 2 add sesame seeds to same skillet. roast 30-60 seconds, stirring constantly, until light golden brown. add to peanut mixture.
• 3 add garlic slices to same skillet. roast 4-6 minutes, stirring constantly, until brown and dry. add to peanut mixture. let mixture stand 10-15 minutes or until cool.
• 4 place about 1/3 of peanut mixture in spice grinder. grind until finely ground, and transfer to a bowl. repeat with remaining mixture. stir in salt.
• 5 tightly cover and store in refrigerator up to 3 days.