Crunchy Nut Chutney

A chunky, well-seasoned chutney to stir into sauces or soups, toss with noodles or rice, or serve alongside roasted vegetables, chicken, or meat. Peanuts and cashews are the most common choices, but any nut or seed will work here, as long as you taste and adjust the seasonings accordingly. Remember that nuts vary widely in flavor, so be prepared to add more salt or garlic or even a little brown sugar or oil if the mixture seems too bitter or dry.

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1 dried Thai or other small red chile, or to taste

1 cup roasted unsalted peanuts or cashews

1/2 teaspoon salt, or more to taste

1/2 teaspoon freshly ground black pepper, or more to taste

1 clove garlic, peeled

• Toast the seeds and chile in a small dry skillet over medium heat, shaking the pan frequently until the seeds color slightly, about 5 minutes. (If the nuts are raw, you can toast them the same way.)
• Process all the ingredients together in a blender or food processor, stopping the machine to scrape down the sides if necessary, until coarsely ground (not as smooth as peanut butter). Serve immediately or refrigerate for up to a week (bring back to room temperature before serving). Dried Fruit and Nut Chutney.
• With the other ingredients, add 3/4 cup dried fruit, like dates, apricots, raisins, cranberries, or cherries. Again, go for a coarse grind, not a purée. Real Garlicky Nut Chutney.
• If you want a chunky chutney, roughly chop the nuts and garlic (and coconut if you’re using it) by hand: In Step 2, add 2 to 3 cloves garlic with or without 1/2 cup shredded coconut and a tablespoon or so of freshly squeezed lime juice.

MAKES: About 1 cup

TIME: 15 minutes