Peanut Cilantro Chutney

A spicy peanut cilantro chutney which can be eaten cold with pita chips, samosas, on sandwiches or with roti. Store in the fridge and use within 1 week. If chutney thickens add more yogurt to thin it out.

Step: 1

Blend the green chile peppers, cumin seeds, garlic, and cilantro together in to a blender on high speed until pureed to a fine paste. Add the yogurt and lemon juice; blend until smooth, 1 to 2 minutes. Stir in the chopped peanuts and season with salt before serving.

Per Serving: 42 calories; protein 2.1g; carbohydrates 2.7g; fat 2.9g; cholesterol 0.8mg; sodium 11.7mg.

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