Updated: May 20
¼ cup unsalted shelled peanuts
3-4 tomatoes, cut small
1 medium onion, cut small
6-8 cloves garlic, minced or crushed
¾ - 1 tsp ginger, minced
½ - 1 tsp salt or to taste
2 Tbls ghee (in the book it was 1 tsp ghee as it’s for healing asthma/respiratory diseases)
½ - 1 cup water
1. Rinse and toast the peanuts on a medium-low flame for 7-10 minutes until fragrant and toasted, but not burnt. Set aside to cool.
2. In a stainless steel saucepan, heat the ghee. Add the onion with a pinch of salt. Sauté for a minute. Add the garlic, then ginger and tomatoes and a little more salt. Sauté stirring occasionally on a low flame. Add ¼ cup water or as needed and cook covered for 3-5 minutes. Turn off the flame and let it cool.
3. Once everything is cooled down, grind in the mixer, adding water and salt to the desired level of consistency and taste. Serve at room temperature and refrigerate for future use.
Tips and Variations:
1. You may also add 2 Tbls lightly toasted hemp seeds (bhang) to this recipe. Adjust/increase other ingredients marginally. Bhang seeds are traditionally used in peanut chutney in the mountain regions of India. Hemp cannabis seeds are not intoxicating or illegal like other parts of the plant.
2. You may add 1/3 rd fresh lemon juice to the chutney for a more tangy flavour.
Special Information on the use of ghee:
Ghee is gives a rich and delicious flavour to this recipe. It also balances the high stimuli effects of tomatoes and garlic.
Brand of Ghee used:
Mostly organic ghee – usually I SAY ORGANIC or Organic India
Recipe by Tarika Ahuja, as published in her book The Asthma Cure M: +919871116387
Facebook @tarikawellnessauthor (Sacred Swan)