Fresh Coriander-Peanut Chutney

Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.

They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.

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2 cups coarsely chopped coriander leaves and stems (about 1 large bunch)
3-5 green finger hot chiles, deseeded
2 tbsp boiled skinned peanuts
2 Tbsp. boiled skinned peanuts
1 tsp. sugar
1/2 tsp. ground cumin
2-3 Tbsp. lemon juice
about 1/2 tsp. salt


Place the coriander leaves, chiles and peanuts in a processor with the sugar and cumin and process into a smooth paste. Transfer the mixture to a bowl and stir in the 2 Tbsp. of lemon juice and 1/4 tsp. of salt. Taste and adjust the seasonings and the balance of tart and sweet if you wish. Note that the fresh flavour gets a little dulled after a few hours, so it’s best to make up a fresh batch just before you want to serve it.

Recipe from The Food Network, Canada.