Makes 1 cup
Note: This garlicky chutney is a staple in Maharashtra, India. Mix with softened, unsalted butter for a zesty sandwich spread, or smear the spicy butter on a grilled steak or steamed vegetables.
1 cup roasted peanuts
1/2 teaspoon garlic paste (see recipe)
1 teaspoon cayenne, or 1/2 teaspoon each cayenne and paprika
Salt to taste
In a spice grinder, pulse-grind the peanuts into a coarse powder. Scrape into a small bowl. Mix in the garlic, cayenne, and salt. The texture should be rather lumpy. Store in refrigerator.