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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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  1. 5 cuillères à soupe d'arachides écossées, torréfiées et salées.
  2. 120 grammes (2 1/4 tasse) de coriandre verte fraîche, finement hachée
  3. 6-7 piments verts forts, finement haché
  4. 1 morceau de 5mm de gingembre frais, épluché et finement haché
  5. ½ cuillère à café de sel
  6. ¼ cuillère à café de sucre
  7. 1 cuillère à soupe de citron frais
coriander peanut chutney


  1. Hacher en poudre les arachides dans un moulin à café (ou un mixeur)
  2. Mettre la coriandre, le piment, le gingembre, le sel, le sucre et le jus de citron dans un mélangeur électrique. (Mixeur)
  3. Ajouter 50 ml (4 cuillers à soupe) d'eau, mixer jusqu'à obtention d'une pâte.
  4. Mélanger les arachides concassées et la pâte de coriandre dans récipient.
  5. Le chatini se conservera au moins 2 jours si conservé couvert au réfrigérateur.
  6. Servir avec des dhal pouris ou sur du pain frit.

Traduction en Français par Henri Maurel
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