There is nothing like freshly made, tangy, spiced chutney to accompany crispy snacks, breads, curries and rice dishes. Made with peanuts, garlic and tamarind, this chutney has a good sharp clean flavor. Serve this as a spread with Spicy Lamb Burgers or alongside warm Basmati Rice with Whole Spices
Process the peanuts, garlic, green chili peppers, 1 and mint leaves in a food processor or a blender until minced. Add the tamarind paste, water, sugar and salt, and mix again to make a smooth purée. Add more water if needed for blending. Taste and adjust the seasonings by adding more salt, if needed, or more fresh green chili peppers, if you want it spicier.
Heat the oil in a large saucepan over medium-high 2 heat. Add the mustard seeds, reduce the heat to low and cover the pan. When the sputtering subsides, add the curry leaves and sesame seeds and cook for 30 seconds, stirring constantly. This technique is called tempering or tarhka.
Add the tamarind mixture to the pan and simmer 3 over low heat for 2 minutes. Cool and serve immediately or refrigerate up to 2 weeks.
