Cilantro Chutney (Lilli Chutney)

I've made this chutney using roasted unsalted peanuts and another time with some ground almonds that needed using up. I've also used lime juice instead of lemon juice, which is even better, I think.

I found the first batch too sweet, so halved the sugar the second time, and I like the favour balance better.

Served with pappadums, it is quite addictive. I had one guest say that if the whole meal consisted of that with this chutney, she'd be quite satisfied!

This is SO good. I made it as a component of Cilantro Chutney Chicken (reviewed separately) and immediately became addicted. I have since used it on shrimp, on vegetables, and as a dip. Because I'm a bit of a wimp, I was stingy with the chilis and because I had no un-roasted peanuts, went with honey roasted from the pantry, cutting back just a tad on the brown sugar.