Healthy-ish, Bon Appetit
Blending together chiles, peanuts, cilantro, ginger, and lime juice creates a hearty, textured chutney that packs some heat. It will brighten up any crudités platter, and it’s also great simply slathered over a slice of crusty bread or used as a punchy condiment.
2 small Indian green chiles or serrano chiles, halved
1 ½ piece ginger, peeled, quartered
½ cup chopped cilantro
½ cup unslated, dry roasted peanuts
1 ½ Tbsp. fresh lime juice
Blend chiles, ginger, cilantro, peanuts, lime juice, and 3 Tbsp. water in a blender, adding a splash of water if needed to get it going, until mixture resembles a coarse paste. Season with salt.
Do ahead: Chutney can be made 1 week ahead. Cover and chill.
Recipe Adapted from Indian-Ish By Priya Krishna With Ritu Krishna (Houghton Mifflin Harcourt).
Feature Image: Chelsie Craig, Styling: Alison Attenborough