Boiled peanuts with chile salt: a tasty snack recipe

Ingredients for Boiled peanuts with chile salt

• 480 g fresh shell-on peanuts (about 325 g)

• 20 ml kosher salt

• 30 g coriander seeds, divided

• 15 g flaky sea salt

• 7.5 g red chile powder (preferably Kashmiri)

How to make Boiled peanuts with chile salt

1. Combine the peanuts, kosher salt, and 1 tablespoon of coriander seeds in a medium saucepan. Pour in enough water to cover the peanuts and stir to combine. Allow the peanuts to sit in the brine for 3 hours, stirring occasionally.

2. Bring the peanut mixture to a boil over medium-high heat. Reduce the heat, partially cover the pan, and simmer for 2 hours if using fresh peanuts, or 4–4½ hours if using raw peanuts. Add more water as needed to keep the peanuts covered until they are tender with no crunch remaining.

3. Drain the peanuts and let them cool.

4. Meanwhile, lightly crush the remaining 1 tablespoon of coriander seeds using a mortar and pestle, or place them on a cutting board and crush with a frying pan. Mix the crushed seeds in a small bowl with sea salt and chilli powder.

5. Transfer the cooled peanuts to a bowl and toss with about three-quarters of the spice mixture. Serve the peanuts with the remaining spice mixture on the side for sprinkling.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.