Braised Pudina Chutney

Place the raw unsalted peanuts onto a baking tray.

Roast in the oven at 180° Celsius for 15-20 minutes, tossing every few minutes until they are golden.

Empty the roasted peanuts into a bowl to cool.

To a bowl, add in the tamarind paste.

Pour in ½ cup water.

Press the tamarind paste between your fingers to dilute it in the water. The water should be brown in colour.

Strain the tamarind water so there’s no pulp.

Rinse & remove the stems from the mint (pudina).

Rinse the coriander (dhania) leaves.

Remove the stems & rinse the green chilies.

Add the roasted peanuts to a blender or food processer. I’m using a blender & it’s small so I blended the nuts first – I would recommend using a food processor for this as you can put in all the ingredients (peanuts, mint, coriander, chilies & tamarind water) at once.

If using a blender, add in the other ingredients to the nuts – peanuts, mint, coriander, chilies & tamarind water.

Blend together & add water if the mixture is too dry or too thick. To save time & prevent your blender from over heating I suggest opting for the food processor because the blender for me got over filled & did not want to blend properly.

This is the consistency you want. This pudina chutney can be eaten as is but if you want to braise it like I have then continue to the next steps.

Finely chop the onion.

To a pot on medium heat, add in the vegetable oil, onions & mustard seeds.

Mix & sauté until the onions are translucent.

Add the blended chutney to the pot & salt to taste.

Mix together & add in the peanut butter.

Mix once more.

Empty into a bowl & serve.

I enjoy it sandwiched in buttered bread.