Curried peanut sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion -- quartered |
| 1 | Garlic clove -- quartered | |
| 1 | Piece ginger root -- peeled, | |
| 1 | Inch | |
| 1 | tablespoon | Cooking oil |
| 1 | cup | Peanuts -- finely chopped |
| 1½ | teaspoon | Curry powder |
| 1½ | teaspoon | Chili powder |
| 1½ | cup | Water |
| ½ | cup | White vinegar |
| ½ | cup | Mango chutney |
| ½ | teaspoon | Salt |
Directions
In a food processor, chop the onion, garlic and ginger root, or finely chop the ingredients by hand. In a 2-quart saucepan, cook the onion mixture in hot oil until the onion is tender. Add the peanuts, curry powder and chili powder to the saucepan. Cook and stir for 2 minutes. Add the water, vinegar, chutney and salt. Bring to a boil; reduce the heat. Simmer, uncovered, for 45 minutes, or until the desired consistency, stirring occasionally. Transfer to a covered container.
Store in the refrigerator. Serve warm as a condiment with grilled meats, such as pork or beef. Makes 2¼ cups. Penny Halsey (ATBN65B).
Recipe By : John Davidson, Midwest Living, October 1994 From: Dan Klepach Date: 06-16-95 (164) Fido: Home Co