This may be served with all Indian meals. It is particularly good with grilled meats and kebabs and makes an exciting dip for vegetables and all manner of crisps and fritters. Also, try a layer of it in a sandwich (cheese, turkey, or tomato-and-lettuce) instead of butter.
Recipe information
Yield
makes about 7¿8 tablespoons
Ingredients
2 tablespoons unsalted peanut butter (if salted, taste before adding salt)
2 tablespoons plain yogurt
1 tablespoon lemon juice
1 tablespoon finely chopped shallots
1 tablespoon finely chopped cilantro
1/2–3/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 teaspoon olive or canola oil
1 teaspoon whole sesame seeds
Preparation
Put the peanut butter, 1 tablespoon water, yogurt, lemon juice, shallots, cilantro, cayenne, and salt in a small bowl and mix until smooth. Taste for balance of seasonings. Put the oil in a small, heavy frying pan and set on medium heat. When hot, put in the sesame seeds. Shake until the sesame seeds either brown slightly or begin to pop. Lift up the pan and add the sesame seeds and oil to the chutney. Stir to mix.
Excerpted from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffrey. Copyright © 2010 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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