There are probably only three or four items in our pantry that get used every single day without fail, and Kraft Peanut Butter is one of them. Mr. T and the kids are obsessed with pb & j sandwiches. They could easily have one every day for the rest of their lives and not get tired of them. It’s obvious then that we go through A LOT of peanut butter at our place. They are also pretty much married to their favourite; Kraft Smooth Peanut Butter and after that one melt down fiasco by Zara in kindergarten, we can’t even try to switch to the stuff that supposedly tastes like peanut butter but you can take to school.
You know what’s weird though, I almost never eat peanut butter. I’m not a sandwich girl and that’s how I’ve always seen it served, in bread paired with jam. I had never “cooked” anything with PB, I’ve only every used it as a spread. But after a quick visit to the Kraft Peanut Butter site sticktogether.ca, and a few minutes browsing around their recipe suggestions, I was all in for a cooking with peanut butter challenge! (Sometimes I get over-excited in the kitchen and have mini Iron Chef style throw downs with my own challenge ingredient. Sad but true). Turns out, it’s not just a spread, it’s so versatile and it’s a major upgrade to my latest recipe.
After a couple of evenings of experimentation, I was able to narrow my favourite peanut butter recipes down to two. This week I’m sharing a Sweet and Spicy Peanut Butter Chutney that pairs well with idlis, paranthas, or even dosas, and very soon I’ll be sharing another fusion dish that is a combination of my favourite Indian and Thai dishes. But you’ll have to wait for that delicious fusion, and a very special contest (with a grand prize with Kraft Canada), that will be launching on the blog very soon!
For now, back to this sweet and spicy chutney. Guys, this might be one of the best original recipes I have ever come up with and my family enjoyed watching it all come together. So much yum, and so easy to put together. It is the perfect balance of sweet and savoury thanks to the peanut butter, garlic, and whole spices, but the kick that you get at the back of your throat from the dried red chillies just makes it out of this world good. On day one I ate this with idli (steamed rice flour cakes) for lunch, and on day two I spread it on a parantha and rolled it up to go. Both were ah-mazing. So you want to know how to make it?
½ cup Kraft Smooth Peanut Butter
1.5 tbs unsweetened coconut flakes
¼ cup milk boiled then cooled
2 tbs vegetable or canola oil
4 garlic cloves peeled
1 tbs mustard seeds
1 tbs cumin seeds
1 tbs urad dal (washed black lentils)
2 dried red chillies broken in half*
*Note – usually I say chillies are optional, but in the recipe the best part really is the mix of the sweetness from the Kraft Smooth Peanut Butter and the heat from the chillies. If you must, knock it back to one, but don’t eliminate them entirely.
Start by heating the oil and all tempering ingredients in a shallow frying pan. Temper on a medium heat, stirring regularly. This process will take 4-6 minutes. You want the urad dal to be a medium golden brown, not burnt.
Once your tempering has cooled, blend it together.
Add Kraft Smooth Peanut Butter to your mixing bowl. Add the blended tempering and coconut to your peanut butter and fold it all together.
Now add the boiled and cooled milk and create a well-blended chutney.
And the best part…eat the goods! The only thing to remember with this chutney is that it will keep in the fridge for 7-10 days (not that you won’t use it up before then!)
If you want even more recipe ideas made better with peanut butter, because the ideas really are endless, check out the Kraft website, and be sure to let me know what you cooked.
Disclosure: Although this post has been generously sponsored by Kraft Heinz Canada ULC , the opinions and language are my own.