Dry Peanut Chutney

• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 cup roasted unsalted peanuts
• 1 small dried red chile, or to taste
• Salt and black pepper to taste
• 1 garlic clove, peeled

1. Toast the seeds in a small dry skillet over medium heat, shaking the pan frequently, until they color slightly, just a couple of minutes.
2. (If the peanuts are raw, you can toast them the same way.)
3. Grind all the ingredients together in a blender or food processor, stopping the machine to scrape down the sides if necessary; you are looking for a coarse grind, short of peanut butter.
4. (If the mixture turns to peanut butter, its not a disaster.
5. Add a few more peanuts and make it extra-chunky; Ive had this that way, too.)
6. Serve immediately or refrigerate for up to a week (bring back to room temperature before serving).

cumin seeds, coriander seeds, peanuts, red chile, salt, garlic

Taken from www.epicurious.com/recipes/food/views/dry-peanut-chutney-385965 (may not work)