Hot Peanut Butter Chutney Food

PEANUT CHUTNEY | GROUNDNUT CHUTNEY

Steps:

• Heat 1 tablespoon oil in a pan. Keep the heat to low and add chana dal.
• Spread them evenly on the pan. Stirring often fry them until they turn golden taking care they do not burn.
• Fry them thoroughly as you do not want any rawness in them. Remove with a slotted spoon and set them aside.
• To the same oil, add the peanuts.
• Stirring often roast the peanuts on low to medium-low heat for 4 to 5 minutes until they are crispy and crunchy.
• Add curry leaves green chillies, garlic cloves and asafoetida. Mix and sauté for a minute or until the curry leaves become crisp.
• Add sesame seeds and mix. Switch off heat. Set aside the pan to cool the chutney ingredients at room temperature.
• When the chutney ingredients have become warm or at room temperature, place them in a blender or a mixer-grinder. Add the fried chana dal and salt as per taste.
• Add water in parts and blend to a smooth consistency.
• Remove peanut chutney in a bowl.
• Idli, dosa, vada: This peanut chutney recipe tastes too good with idli, dosa, vada, upma, rava idli, rava dosa and makes for a super healthy meal.
• Pakora: Serve with various kinds of pakora, example onion pakoda, bread pakoda or potato pakora.
• Rice: You can also have it as a side condiment with some steamed rice.
• Bread: Slather on a bread (toasted or plain) for a quick snack or breakfast option.
• Store peanut chutney in an air-tight container and refrigerate for 2 to 3 days.

CRANBERRY CHUTNEY AND PEANUT BUTTER ROLL-UPS

Steps:

• COMBINE cream cheese and chutney in a small bowl until well blended.
• SPREAD four tortillas with chutney-cream cheese mixture to within 1/2-inch of the edges of tortillas. Top each tortilla with a second tortilla. Spread top tortilla with peanut butter, to within 1/2-inch of edges. Carefully roll up the layered tortillas. Wrap each securely in plastic wrap. Refrigerate for several hours or overnight.
• REMOVE from refrigerator to serve. Unwrap. Slice each tortilla into 4 to 8 slices. Serve with additional chutney for dipping, if desired.

HOT AND SPICY PEANUTS

Steps:

• In a skillet, heat oil over medium heat. Stir in the peanuts, chili powder, and red pepper.
• Cook and stir for 2 minutes or until peanuts are warm. Drain well on paper towels.
• Sprinkle garlic salt over peanuts and toss to combine. Cool completely.
• May be stored in a tightly covered container at room temperature.