Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 85.57 Kcal (358 kJ) | ||
| Calories from fat | 49.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.48g | 8% | |
|---|---|---|---|
| Cholesterol | 3.98mg | 1% | |
| Sodium | 20.67mg | 1% | |
| Potassium | 213.1mg | 5% | |
| Total Carbs | 5.55g | 2% | |
| Sugars | 2.02g | 8% | |
| Dietary Fiber | 2.51g | 10% | |
| Protein | 3.41g | 7% | |
| Vitamin C | 6.9mg | 12% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 89.3mg | 496% | |
| Calcium | 81.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 134.22 Kcal (562 kJ) | ||
| Calories from fat | 77.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.6g | 8% | |
|---|---|---|---|
| Cholesterol | 6.25mg | 1% | |
| Sodium | 32.42mg | 1% | |
| Potassium | 334.27mg | 5% | |
| Total Carbs | 8.71g | 2% | |
| Sugars | 3.17g | 8% | |
| Dietary Fiber | 3.94g | 10% | |
| Protein | 5.35g | 7% | |
| Vitamin C | 10.9mg | 12% | |
| Vitamin A | 1.2mg | 25% | |
| Iron | 140mg | 496% | |
| Calcium | 127.3mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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