Photo by Chelsie Craig, food styling by Alison Attenborough
Blending together chiles, peanuts, cilantro, ginger, and lime juice creates a hearty, textured chutney that packs some heat. It will brighten up any crudités platter, and it’s also great simply slathered over a slice of crusty bread or used as a punchy condiment.
Recipe adapted with permission from Indian-ish by Priya Krishna with Ritu Krishna (Houghton Mifflin Harcourt). Copyright © 2019.
Recipe information
Yield
Makes about ¾ cup
Ingredients
2
small Indian green chiles or serrano chiles, halved
1
1½" piece ginger, peeled, quartered
½
cup chopped cilantro
½
cup unsalted, dry-roasted peanuts
1½
Tbsp. fresh lime juice
Kosher salt
Need to make a substitution?
Preparation
Step 1
Blend chiles, ginger, cilantro, peanuts, lime juice, and 3 Tbsp. water in a blender, adding a splash of water if needed to get it going, until mixture resembles a coarse paste. Season with salt.
Step 2
Do Ahead: Chutney can be made 1 week ahead. Cover and chill.