Here’s another recipe for Operation Learn to Cook Like Mom. These Indian dishes are full of yummy spices and are cheap to make. Also, they’re all vegetarian!
I’m a big fan of chutneys. Add it to literally anything to make stuff spicy. Today’s chutney is a peanut and garlic creation that goes with everything from peanut butter and jelly sandwiches (the spice goes surprisingly well with the sweetness of the sandwich) to yogurt to any Indian food you can think of.
1 head of garlic
1 cup of peanuts
2 tbsp chili powder
1 tbsp cumin seeds
1 tbsp salt
- Roast the peanuts in a pan on the stove over medium heat until they are just starting to blacken.
- It takes about 5 minutes.
- No need to put oil or anything.
- While the peanuts are cooling down, peel the garlic.
- Throw everything (the roasted peanuts, the peeled garlic, the chili powder, the cumin seeds and the salt) in a food processor.
- Pulse until the mixture is finely chopped
- Store in an airtight container in the fridge for up to 3 months.
- Enjoy when you don’t have any thecha left.
- 1 head of garlic – $0.30
- 1 cup of peanuts – $0.67
- 2 tbsp chili powder – $0.15
- 1 tbsp cumin seeds – $0.15
- 1 tbsp salt – $0.01
- You can add cilantro.