Roasted peanuts are ground with sesame seeds then tossed with roasted garlic and seasoned with red pepper flakes. Shredded coconut balances this spicy nut condiment with a touch of sweetness. Try it on sandwiches, in pasta dishes or atop our Curried Butternut Squash Soup. This recipe comes to us from Karen of Sprouts in the Hood.
- 1/2 teaspoon olive oil, for roasting the garlic
- 1 head garlic
- 1/2 cup peanuts, shelled
- 1/4 cup sesame seeds
- 1/4 cup unsweetened coconut, finely grated
- 2 teaspoons hot pepper flakes
- 1 teaspoon salt
Preheat the oven to 350 degrees.
With the garlic skin still in place, cut the pointed end off the garlic bulb, exposing the garlic cloves. Drizzle with the olive oil and wrap in aluminum foil. Roast in the oven for 45-60 minutes, or until the garlic has browned and become soft. Set aside to 8 cloves to cool and save the rest to spread on bread.
While the garlic is roasting, place the peanuts in a flat layer on a baking sheet. Roast for 20-25 minutes, or until the peanuts turn golden and become fragrant. Set aside to cool.
While the peanuts and garlic are roasting, spread the coconut out on another baking sheet and place in the oven for about 5 minutes, or until fragrant and a little crispy.
When the peanuts have cooled, grind the peanuts together with the sesame seeds in a coffee grinder.
Toss the ground peanut sesame seed mixture in a medium sized bowl. Add the 8 cloves roasted garlic and toasted coconut. Stir to combine. Season with the red pepper flakes and salt and enjoy.
Spicy Peanut Chutney
Servings per Recipe: 16Amount per Serving
Calories from Fat: 51
Total Fat: 5.6g
Saturated Fat: 2.5g
Dietary Fiber: 1.3g
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