Tapenade, I hope that’s the right word. Being Mauritian I’d usually call this mint and peanut tapenade a chutney but it just didn’t seem to fit this time, it just needed to be shown off. It’s such a humble and delicious thing that I would relish any time. As a spread on bread, crackers or anything. However I made this today with the intention of it being an accompaniment to Dhal. This is how it’s served back home. It was so nice but I think I enjoyed it more as a snack spread on a rye cracker. I reckon I’ll be having a dollop of this on just about everything I eat for the next couple of days.
1/2 a cup of roasted Peanut
Handful of Fresh Mint
1 clove of Garlic
Chilies (optional) I used 3 red ones
1 table spoon of tamarind paste
Salt to taste
1/4 cup of cold water
- Mix the tamarind paste with water then put all the ingredients in a processor.and pulse until smooth. Add more water if need to.