1. Preheat oven to 350°. 2. Place peanuts on a baking sheet and roast until skins are toasted and beginning to crack, about 15 minutes. 3. Wrap the peanuts in a kitchen towel and rub with your hands until the skins come off. 4. Sift off the husks, and let cool. 5. Chop garlic and chili together to make a paste. 6. Add paste to food processor. 7. Add mint, coriander seeds and vinegar to processor until coarsely combined. 8. Add lime juice. 9. Stir in yogurt by hand. 10. Season with salt and pepper. 11. Store in a covered bowl in the refrigerator. ---------------------------------------------------------------------------
Nutrition
Ingredients
