One would not think that combining chiles with peanuts would produce something as delicious as this chutney. This amazing chutney can be eaten as a relish with any snacks, breads, on toast, or mixed with any warm cooked grains. When mixed with warm rice/quinoa, millet, couscous, etc, and a bit of oil or Earth Balance(vegan butter substitute), it is scrumptious! It is very easy to make. Although a mortar and pestle would work very well, a food processor makes it a breeze!
I had learned to make it from a friend from Mumbai eons ago. I do not recall that she added either the mustard seeds or the lime juice but I often like to add them for the lovely flavor. Another delicious addition is 1 teaspoon of crushed fenugreek seeds; add them when the mustard seeds begin to pop and proceed with the rest of the recipe.
Cored hot chiles or mild green chiles may be used if you prefer a less spicy chutney. Chopped coriander leaves (cilantro) may be added for a slightly different but equally delicious variation.
Cored hot chiles or mild green chiles may be used if you prefer a less spicy chutney. Chopped coriander leaves (cilantro) may be added for a slightly different but equally delicious variation.
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| Green Chile Khoota (Chutney) |
1/2 cup blanched Raw Peanuts (without skin)
1 T Oil
1 pinch Mustard seeds (optional)
1 pinch Asafetida
1 pinch Turmeric
1/2 cup Hot Green chiles (Jalapenos, Serranos, etc)
1 tsp Kosher/Sea Salt or to taste
1/2 Lime/Lemon, Juiced
1 cup Cilantro, chopped (optional)
Coarsely crush/chop the peanuts. Chop the green chiles coarsely and pound them a little using the mortar and pestle - you may have to do this in batches. If using a food processor, place the green chiles in the bowl and use the pulse option a few times to chop the chiles coarsely.
1 cup Cilantro, chopped (optional)
Coarsely crush/chop the peanuts. Chop the green chiles coarsely and pound them a little using the mortar and pestle - you may have to do this in batches. If using a food processor, place the green chiles in the bowl and use the pulse option a few times to chop the chiles coarsely.
Heat the oil in a small skillet or pan over medium heat and add the mustard seeds; when they pop, stir in the asafetida and the crushed/chopped peanuts.
Stir and cook the peanuts until they just begin to color slightly.
Add turmeric, salt, and the green chiles and stir for a couple of minutes until the chutney is heated through.
Turn off the heat and and let cool a little - about 5 minutes or so. If using cilantro, add it after removing the chutney from heat.
Stir in the lime/lemon juice; taste. Add more lemon/lime and or salt as desired.
Mix well and store in a sterile glass jar in the fridge. This chutney can last about a couple of weeks; but we never have a chance to find out as the chutney disappears rather quickly!
Serve warm right away or cool or cold with your favorite meal or snacks.
Enjoy!!
