Peanut and Garlic Chutney
- ½ cup roasted peanuts
- 5 – 7 cloves garlic
- 1 dry red chilli, or more to taste
- ¼ cup desiccated coconut
- Unrefined salt to taste
Roast the red chilli and allow to cool. In a food processor or grinder, coarsely grind the roasted peanuts and chilli. Add the garlic, coconut and salt and pulse for a few seconds more.
Make a large batch of this dry chutney by multiplying the recipe and store in the refrigerator, readily accessible for those emergencies.