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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Please note that all spoonful measures are flush not heaped spoonfuls.   Join our mailing list for latest recipes and newsletter.    Share  

Chatini Pistache
& Cotomili
(Peanut Coriander Chutney) Share 
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  1. 5 tablespoons roasted, salted, shelled peanuts

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

  3. 6-7 hot green chillies, finely chopped

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

  5. 1/2 teaspoon salt

  6. 1/4 teaspoon sugar

  7. 1 tablespoon fresh lemon or lime juice

Chatini pistache  Peanut Chutney
Please note that all spoonful measures are flush spoonfuls.


    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".
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Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.