Easy Indian food is the perfect crowd pleaser for weekend family meals.
Heat the oven to Gas Mark 3, 170°C, fan 150°C.
Spread the peanuts on a baking tray and roast until golden – about 15 minutes. Set aside to cool.
Put the peanuts, green chillies, ginger, cumin, lime juice and sugar in a food processor and process until smooth. Add the mint leaves and continue blending, drizzling 50ml (2fl oz) hot water into the chutney while the motor is running.
This chutney can be stored for 2-3 days in the fridge, in a covered bowl, but is best served when freshly.
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