Wet chutneys are a way of preserving food for a few weeks. They are very versatile when it comes to usage, and add a ton of flavor to food. Pair them as an accompaniment with plain steamed rice and flat breads. Or, use them as flavorings in other recipes. The possibilities are endless!
The serrano pepper chutney is spicy and tangy at the same time. Use it sparingly if you cannot handle spicy food. This version is a nutrition powerhouse with vitamins A, C (from lemon/lime juice), capsacin and the goodness of peanuts, garlic and cumin.
- Roast about 12-15 serrano peppers on a flat pan on high heat.
- Turn each one every couple of minutes so they start to blister on all sides.
- Let cool to room temperature and cut into small pieces.
- While the peppers cool, roast about 3/4 cup of peanuts on the same pan (or you may use pre-roasted ones).
- Heat 2 tbsp vegetable oil, and for a couple of minutes saute all these ingredients together – pepper pieces, peanuts, 1 tbsp cumin and 4-5 crushed garlic pods.
- Add salt to taste and coarse grind in BlendTec or hand grind in a mortar and pestle.
- Add about 1/2 cup (or more if desired) of fresh lemon/lime juice.
Cooking Time: Less than 30 minutes; stores well in the refrigerator for 2-3 weeks
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