4 Serves
30 Mins
Prepare the ingredients by peeling the ginger and measuring out the roasted peanuts and spices.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
79 µg / 400 µgCalcium
70 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
107 mg / 420 mgPhosphorus
239 mg / 1,250 mgPotassium
526 mg / 4,700 mgSodium
701 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
5 g / 28 gSugar
0 g / 50 gSaturated Fat
5 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Heat the peanut oil in a frying pan over medium heat.
Add the peanuts, dried chilies, and ginger to the frying pan, sautéing until fragrant and lightly toasted.
Transfer the mixture to a food processor, add salt and pepper, and blend until a smooth or coarse paste is formed, adding a splash of water if needed.
Serve the chutney warm or at room temperature as a side dish.
25
g23
g29
g
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Egyptian
