African Mint Chutney

Adapted from the african kitchen. good with lamb.

Preheat oven to 350.

Place peanuts on a baking sheet and roast until skins are toasted and beginning to crack , about 15 minutes.

Wrap the peanuts in a kitchen towel and rub with your hands until the skins come off.

Sift off the husks , and let cool.

Chop garlic and chili together to make a paste.

Add paste to food processor.

Add mint , coriander seeds and vinegar to processor until coarsely combined.

Add lime juice.

Stir in yogurt by hand.

Season with salt and pepper.

Store in a covered bowl in the refrigerator.

raw peanuts, garlic cloves, chili, fresh mint leaves, coriander seeds, vinegar, fresh lime juice, plain yogurt, salt, pepper