Ingredients:
200 gms salted peanuts
100 gms raw peanuts
30 gms cashew nuts (salted, or unsalted)
20 gms filleted almonds
30 gms raisins, or sultanas
30 gms shelled pumpkin or sunflower seeds
20 gms dried cranberries
60 gms fried green plantain chips *
4 gms curry powder
4 gms garam masala
2 gms hot chile powder (optional)
5 gms melted butter
Salt to taste
* Omit if you wish
Method:
200 gms salted peanuts
100 gms raw peanuts
30 gms cashew nuts (salted, or unsalted)
20 gms filleted almonds
30 gms raisins, or sultanas
30 gms shelled pumpkin or sunflower seeds
20 gms dried cranberries
60 gms fried green plantain chips *
4 gms curry powder
4 gms garam masala
2 gms hot chile powder (optional)
5 gms melted butter
Salt to taste
* Omit if you wish
Method:
- Put the salted peanuts, raw peanuts, cashew nuts, raisins and cranberries into a large bowl.
- Dry roast the almond slices and pumpkin/sunflower seeds in a pan until the almonds brgin to brown or the seeds begin to pop. Remove from the heat and add to the bowl.
- If you want to add the plantain chips, then buy a green plantain, peel it, and cut the plantain into very thin slices (about 2mm wide). Fry the chips in hot oil until crispy (about 5 minutes) then drain on a paper towel. Salt lightly and add to the bowl.
- Add the curry powder, garam masala, chile powder and melted butter and stir to mix. Taste for salt and add more if you wish.
- These will keep for weeks in an airtight container.
