Hot Peanut Butter Chutney Recipes

Steps:

• Toast peanuts in a pan over medium heat for 5 minutes.
• Sprinkle chili powder, sugar, cumin seeds, and salt over the peanuts, and mix well.
• Transfer to a food processor and process until creamy.

Steps:

• Cut each bell pepper into 8 long strips. Cut the strips crosswise into 1/4" wide slices.
• Remove the stems from the jalapenos and cut them in half lengthwise. Cut them crosswise into 1/4" thick slices(with seeds if you want this HOT).
• Stir the peppers and all the remaining ingredients together in a 4 quart microwave safe casserole.
• Cook, uncovered, at full power(650-700 watts) until thick, 20 minutes.
• If using the stove to cook, place all the ingredients in a large saucepan, and bring to a boil. Lower the heat and cook 30-45 minutes, until thick.
• This keeps in the fridge up to two weeks, covered.
• Makes 2 1/2 cups.
• You may place this in a canning jar, seal, and process for 10 minutes in a boiling water bath.

Steps:

• Combine all ingredients except yogurt in processor and blend until very finely chopped. Mix in yogurt. Transfer to bowl. (Can be prepared 1 day ahead. Cover and refrigerate.)