Peanut chutney

Magfali ni Chutney (Shingdana ni Chutney) is a deliciously creamy and flavourful chutney that pairs beauitfully with almost any dish. Blended with fresh coriander and green chillies it delivers a vibrant, nutty flavour with a refreshing kick that instantly elevates any meal.

Ingredients:

60g red peanuts

20g fresh coriander

90g/2 heaped tbsp yogurt

Salt to taste

2 green chillies or to taste

Water if needed to adjust consistency

Method

Heat a pan on low heat and roast the red peanuts for a few mintues, stirring occasionally, until they slightly darken and release a nutty aroma. The skins will begin to loosen and flake. You can also roast them in the microwave for 1-2 mintues. Allow the peanuts to cool completely.

Once cooled, rub the peanuts between your hands to remove the red skins. Discard the skins and keep the roasted peanuts aside.

Add the roasted peanuts to a grinder or food processor and grind them until you get a fine peanut powder. Add chopped fresh coriander leaves, green chillies, salt and yogurt to the grinder. Blend until everything is well combined and the chutney becomes smooth and creamy.

Add a little water if needed and blend again until you reach your preferred chutney consistency. The peanuts naturally give the a chutney a rich and creamy texture.

Your Magfali ni Chutney (Shingdana peanut chutney) is ready to serve. Store it in an airtight containter in the refrigerator for up to 2 days. This creamy Gujarati peanut chutney pairs perfectly with dhokla, paneer starters, bhajiyas, sandwiches and non-veg starters. Enjoy!

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