Garlic Recipe

This vibrant sauce blends toasted coriander and cumin seeds with raw peanuts and fresh garlic to create a rich, aromatic base. The addition of freshly grated coconut adds a subtle sweetness and creamy texture, balancing the heat from sliced green chilies. It is an incredibly versatile condiment that pairs beautifully with grilled vegetables, rice dishes, or as a dipping sauce for snacks. The flavors deepen as the spices toast, releasing essential oils that perfume the entire kitchen. Perfect for adding a burst of home-style flavor to everyday meals, this recipe is quick to prepare and relies on simple, accessible ingredients.

Cuisine: American

Courses: Sauces & Condiments

Difficulty: Beginner

Servings: 4

Calories: 89.7

Dietary: Gluten-free, Vegetarian

Description

This vibrant sauce blends toasted coriander and cumin seeds with raw peanuts and fresh garlic to create a rich, aromatic base. The addition of freshly grated coconut adds a subtle sweetness and creamy texture, balancing the heat from sliced green chilies. It is an incredibly versatile condiment that pairs beautifully with grilled vegetables, rice dishes, or as a dipping sauce for snacks. The flavors deepen as the spices toast, releasing essential oils that perfume the entire kitchen. Perfect for adding a burst of home-style flavor to everyday meals, this recipe is quick to prepare and relies on simple, accessible ingredients.

Ingredients

2 Tablespoons coriander seeds
1 teaspoon Cumin seeds
2 Tablespoons raw peanuts
2/3 cup (150 ml) water
Green chilies, sliced
2 Tablespoons roughly chopped
1 teaspoon Crushed garlic
1 teaspoon Minced ginger
1 tablespoon Freshly grated coconut

Directions

1
Heat a dry skillet over medium heat. Add the coriander seeds and cumin seeds. Toast them, stirring frequently, until they become fragrant and slightly darken in color, about 2-3 minutes. Be careful not to burn them.
2
Add the raw peanuts to the skillet with the toasted spices. Continue to toast, stirring constantly, until the peanuts are lightly golden and aromatic, about another 2-3 minutes. Remove the mixture from the heat and let it cool completely.
3
Transfer the cooled spice and peanut mixture into a blender or food processor. Add the crushed garlic, minced ginger, sliced green chilies, and freshly grated coconut.
4
Pour in the water. Blend the mixture on high speed until it becomes smooth and creamy. If the consistency is too thick, add a little more water, one tablespoon at a time, until desired consistency is reached.
5
Taste the sauce and adjust seasoning if necessary. Serve immediately or store in an airtight container in the refrigerator.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 89.7kcal

% Daily Value *
Total Fat 6.5g10%
Saturated Fat 1.7g9%
Cholesterol 0.0mg0%
Sodium 6.6mg1%
Total Carbohydrate 8.0g3%
Dietary Fiber 4.8g20%
Sugars 1.2g
Protein 3.5g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The ingredient "2 Tablespoons roughly chopped" in the original list is ambiguous. Based on common pairings with garlic, ginger, and coconut in this type of sauce, this likely refers to roughly chopped green chilies or cilantro. If you have extra green chilies, they can be included here.

Storage: This sauce will keep in the refrigerator for up to 5 days. The flavors may meld and deepen over time.

Variation: For a richer sauce, you can substitute the water with coconut milk or vegetable broth.

Tip: Toasting the spices and peanuts is crucial for developing the deep, nutty flavor profile of this sauce. Do not skip this step.

Keywords: garlic, peanut, coconut, sauce, coriander, cumin, ginger, green chili, spicy, creamy, vegan, condiment, dipping, toasted, aromatic, homemade, quick, easy, blender, flavorful

Read it online: https://www.chefs-mate.com/recipe/garlic-recipe-41/