This simple Indian relish makes a great snack, breakfast, or topper for a wide variety of dishes.
Try it tucked into a chapati or roll – with or without an egg, atop a bed of rice (I’m particularly fond of sushi rice), bulked out with sautéed green beans, spread over a protein like chimichurri sauce, mixed into a stir fry (preferably with something sweet like red pepper), or mixed into a salad (this would be great with cucumber and mint).
gluten-free, vegetarian, vegan, dairy-free, low carb, halal
Peanut Scallion Relish
1 bunch scallions
2 cloves garlic
1 – 2 green chilis of any variety
2.5 ounces roasted salted peanuts
1 Tbsp. ghee or other oil
Salt to taste
Slice your scallions into thin rounds.
Heat the oil in a pan over medium and add the onions. Sauté until beginning to brown.
While the scallions are working, mince the pepper(s), de-seeding if you want less spice.
Grate the garlic.
Crush the peanuts.
When the scallions are ready, add the chilis, garlic and peanuts and stir well to combine. Let sauté 1-2 mins to combine fully.
Taste for salt and serve.
Makes enough for 4 or so servings, maybe more if you use less as a topper for something
Gastography 