IHCC: Relishes, Chutneys, and Pickles

Relishes, Chutneys, and Pickles is our theme this week at I Heart Cooking Clubs, featuring the recipes of Madhur Jaffrey.

Peanut Chutney with Sesame Seeds from At Home with Madhur Jaffrey

One of our favorite dishes is Low Fat Spicy Thai Chicken.  When I pull out the recipe to make it, I laugh every time.  Strips of chicken are cooked with onion.  Salsa and light peanut butter are stirred in.  Whisk up 2% evaporated milk with cornstarch and add it to the pot.  Garnish with chopped peanuts and lime wedges.   Hilarious, right?

Just foolin'.  Here's the funny part.  The note on the recipe states: "The surprise ingredient is salsa!"  Cracks me up. Every. Time.  To me, the surprise ingredient is the peanut butter!

I've been making this recipe for years, so eating peanut butter with meat isn't that shocking anymore.

Madhur Jaffrey suggests serving her Peanut Chutney w/ Sesame Seeds with grilled meats and I went with it.  Went with pork chops to be exact.  Pork chops rubbed with a mixture of salt, pepper, paprika, and garam masala.  The chutney added some interest to the chops.  Something unexpected, unusual.

Jaffrey also suggests using the chutney as a dip for vegetables or fritters or as a sandwich spread.  While this chutney was good with the pork chops, I liked it even more as a dip for carrot sticks.

Visit I Heart Cooking Clubs for more Indian condiments.

Peanut Chutney with Sesame Seeds
from At Home with Madhur Jaffrey

Makes about 7–8 tablespoons

2 tablespoons unsalted peanut butter (if salted, taste before adding salt)
2 tablespoons plain yogurt
1 tablespoon lemon juice
1 tablespoon finely chopped shallots (used yellow onion)
1 tablespoon finely chopped cilantro (I omitted)
½–¾ teaspoon cayenne pepper (add to taste)
¼ teaspoon salt
1 teaspoon olive or canola oil
1 teaspoon whole sesame seeds

Put the peanut butter, 1 tablespoon water, yogurt, lemon juice, shallots, cilantro, cayenne, and salt in a small bowl and mix until smooth. Taste for balance of seasonings.

Put the oil in a small, heavy frying pan and set on medium heat. When hot, put in the sesame seeds. Shake until the sesame seeds either brown slightly or begin to pop. Lift up the pan and add the sesame seeds and oil to the chutney. Stir to mix.