Dry Peanut Chutney

1. 1

   Toast the seeds in a small dry skillet over medium heat, shaking the pan frequently, until they color slightly, just a couple of minutes.

2. 2

   (If the peanuts are raw, you can toast them the same way.)

3. 3

   Grind all the ingredients together in a blender or food processor, stopping the machine to scrape down the sides if necessary; you are looking for a coarse grind, short of peanut butter.

4. 4

   (If the mixture turns to peanut butter, its not a disaster.

5. 5

   Add a few more peanuts and make it extra-chunky; Ive had this that way, too.)

6. 6

   Serve immediately or refrigerate for up to a week (bring back to room temperature before serving).

No additional tips available.