Nepali Hot Peanut Chutney - 2g carbs; 1g fiber

Nepali Hot Peanut Chutney
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
2/3 cup unsalted peanuts -- (about 4 ounces) roasted or raw
3 (to 5) dried red chiles
1 piece fresh ginger -- (1-inch) peeled and grated
1 teaspoon cumin seed -- dry-roasted and ground
1/4 cup fresh lime juice
1 teaspoon sugar
1/2 teaspoon salt

If your peanuts are raw, dry-roast them in a cast-iron or other heavy skillet over medium heat until lightly golden. If using a mortar, coarsely chop the peanuts. Transfer to the mortar and pound fine. Break or chop dried chiles into very small pieces, discarding the stems, and add to the peanuts. Pound until finely ground. Add ginger and cumin and pound. Add the lime juice and blend well. The mixture should now have the consistency of a dryish paste. Alternatively, if using a processor, transfer the peanuts to a processor and pulse to chop finely. Break up the chile into small pieces, discarding the stems, and add to the processor together with the ginger, cumin, and lime juice. Pulse 4 or 5 times to blend. Stir the sugar and salt into the chutney and blend well. Turn out into a bowl and serve with fresh breads.
Makes about 1 cup (16 one-tablespoon servings).
...it's just a matter of time before someone in North American begins to market a chile peanut butter. Peanuts and chiles naturally call out for each other, as in this Nepalese chutney.

Per Serving (excluding unknown items): 39 Calories; 3g Fat (64.3% calories from fat); 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 68mg Sodium. Exchanges: 0 Grain(Starch) ; 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0