I cooked up a batch of spicy peanut sauce today and thought I would share the recipe with you. . . It comes courtesy of my wonderful friend VG, who gave me the recipe way back in 1994. It has been a firm favourite since then. It keeps well in the fridge for a few weeks, and also freezes well for several months. Peanut sauce goes wonderfully well with all sorts of things - especially good with barbequed food, and stir fried veggies. The possibilities are endless!
Anyway, this is what you do:
Sauté 2 tblsps/40 mls of oil, 1 very finely chopped onion and 2 cloves of crushed garlic or a couple of teaspoons of pre-prepared minced garlic.
Add 1/2 tsp chilli powder, 2 tsps curry powder, 1" piece fresh ginger (or 2 tsps pre-prepared minced ginger) and 4 oz finely chopped peanuts.
Add 1 cup water, 1/2 cup vinegar, 1/3 cup sugar, 1/3 cup sweet fruit chutney, 2 tblsps peanut butter and 1 tsp salt. Bring to the boil and then simmer for approx 1/2 hour until mixture darkens and thickens. . .
Store in glass jars in fridge or plastic containers in the freezer. I usually make a double mixture, keep some in the fridge and put the rest in the freezer. . .
Our family love this sauce so much that I included it in a "Favourite Christmas Recipes" book I made. As I said, it goes really well with barbeque food, so over here in NZ it's the perfect Christmas (summer) recipe, but it's great all the year round. . .
Thanks to VG for such a popular and delicious recipe!
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