Chatini Pistaches Cotomili
(Peanut & Coriander Chutney)

Ingredients:

• 5 tablespoons roasted, salted, shelled peanuts

• 120 grams (2 1/4 cups) fresh green coriander, finely chopped

• 6-7 hot green chillies, finely chopped

• 5mm (1/4 in) piece of fresh ginger, peeled and finely chopped

• 1/2 teaspoon salt

• 1/4 teaspoon sugar

• 1 tablespoon fresh lemon or lime juice

1. Put the peanuts into a clean coffee grinder. Grind to a coarse powder.
2. Put the coriander, chillies, ginger, salt, sugar and lime juice into an electric blender. Add 50 ml (4 tablespoons) water. Blend to a fine paste.
3. Put the peanuts and coriander mixture into a bowl. Mix well.
4. The chutney will keep for at least 2 days if covered in a refrigerator. Serve with dhal pouris or on "du pain frire".