Roasted-Garlic Chutney - cooking recipe

Ingredients

1/4 cup raw blanched peanuts
1 tablespoon cumin seed
5 -6 5 -6 dried serrano peppers (to taste. My wimpy tongue demands MILD chilies.) or 5 -6 dried cayenne peppers (to taste. My wimpy tongue demands MILD chilies.)
2 tablespoons sesame seeds
12 medium garlic cloves, thinly sliced
1 teaspoon salt

Preparation

Heat 6-inch skillet over medium-high heat. Add peanuts, cumin seed and chilies. Roast 2-3 minutes, stirring constantly, until peanuts are brown, cumin seeds crackle, chilies turn one shade darker and mixture has a nutty, sweet aroma. Transfer to a bowl; set aside.
Add sesame seeds to same skillet. Roast 30-60 seconds, stirring constantly, until light golden brown. Add to peanut mixture.
Add garlic slices to same skillet. Roast 4-6 minutes, stirring constantly, until brown and dry. Add to peanut mixture. Let mixture stand 10-15 minutes or until cool.
Place about 1/3 of peanut mixture in spice grinder. Grind until finely ground, and transfer to a bowl. Repeat with remaining mixture. Stir in salt.
Tightly cover and store in refrigerator up to 3 days.