| Prep: 10 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 116 | 9g | 2g | 6g |
| sugars | fibre | protein | salt |
| 2g | 3g | 4g | 0.3g |
The first time I made the Culantro and Roasted Peanut Chutney, I was immediately captivated by its simplicity and vibrant flavors. Hailing from the Rocky Mountains of Colorado, I often draw inspiration from the great outdoors, but sometimes, I crave something that brings a burst of freshness and warmth, which this recipe delivers in spades.
The Magic of Culantro and Peanuts
The combination of culantro and roasted peanuts is pure magic. Culantro, often mistaken for cilantro, carries a more robust flavor and pairs beautifully with the earthy aroma of roasted peanuts. It’s like a dance of flavors that takes you on a tropical vacation, right from the comfort of your home. Forget the chilly mountain air for a moment; this chutney transports your taste buds to a warmer, spicier place.
The addition of grated coconut adds a subtle sweet undertone, balancing the heat from green chilies. And let’s not forget the lime juice—it’s the zing that brings all the ingredients harmoniously together. This chutney isn’t just a treat for your taste buds; it’s a boost for your body too.
Health Benefits
Let’s talk about the health benefits for a minute. Culantro is not just flavorful; it’s loaded with vitamins A, C, and K, and is known for its anti-inflammatory properties. Peanuts are a good source of protein and healthy fats. Combined with the probiotics in garlic and the fiber content from coconut, this chutney is a small, nutrient-dense powerhouse.
For those navigating a health-conscious lifestyle, incorporating this chutney can be an excellent way to add both flavor and nutrition to your diet. Learn more about the health benefits of culantro here and peanuts here.
Perfect Pairings
The Culantro and Roasted Peanut Chutney is versatile and pairs well with several dishes. Drizzle it over grilled fish for a tropical twist or use it as a marinade for chicken before tossing it on the grill. It also makes a wonderful dip for fresh vegetables or a tangy spread on sandwiches. Personally, I love having it with some roasted game meats or fresh-caught trout. Its refreshing taste cuts through the richness of these hearty proteins beautifully.
If you’ve ever enjoyed similar condiments like cilantro chutney or Thai peanut sauce, you’ll surely appreciate the uniqueness of this recipe. It’s different but familiar, making it both exciting and comforting for your palate.
So, next time you’re looking to elevate your meal, give this chutney a try. I promise, it will become a staple in your kitchen just as quickly as it did in ours.
What You’ll Need
- 1 cup culantro leaves, chopped
- 1/2 cup roasted peanuts
- 1/4 cup coconut, grated
- 2 cloves garlic
- 1-2 green chilies (adjust to taste)
- 1 tablespoon lime juice
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon salt (or to taste)
- 1/4 cup water (adjust for desired consistency)
Method
Step One
Rinse and chop the culantro leaves. Peel the garlic cloves.
Step Two
In a blender or food processor, add the chopped culantro leaves, roasted peanuts, grated coconut, garlic cloves, green chilies, cumin seeds, and salt.
Step Three
Blend the mixture, gradually adding water to achieve the desired consistency. You can adjust the amount of water depending on how thick or thin you want your chutney.
Step Four
Once the mixture is smooth, add the lime juice and blend again briefly to incorporate.
Step Five
Taste and adjust the salt and lime juice if necessary. Transfer the chutney to a serving bowl.
Step Six
Serve the Culantro and Roasted Peanut Chutney as a condiment with your favorite dishes. Enjoy!
