Cilantro Chutney

I made just 1/4 of the recipe (cooking for two) to go along with the oven roasted tikka. This definitely hits all the right spots - tangy, spicy and slightly sweet. Will make this one again!

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.