Peanut Chutney with Sonoran Sourdough Roti

Which would you prefer: an elephant the size of a peanut, or a peanut the size of an elephant?

Peanuts (or groundnuts, as they are called in India) are a fantastic source of protein and are one of the base ingredients in this week’s Happy Belly Chutney recipe. Chutneys represent a whole family of condiments, such as relishes and sauces, and are an essential element in Indian cuisine.

Doing what Happy Belly After does best, this recipe adds a Sonoran twist with pasilla chilies and roti (round flatbread) made from local Sonoran wheat flour. In the spirit of supporting the purveyors in your area, try substituting with a local flour and chile from your geography!

Lastly, in honor of endangered elephants, Happy Belly After is making a donation to the @world_wildlife fund today - and it isn’t peanuts!

Peanut Chutney with Sonoran Sourdough Roti

Make the chutney – In a medium skillet, heat the coconut oil. Add the cumin seeds and cook for 1 minute. Add the  shallot and cook for 5 minutes until translucent. Add the garlic and cook until the garlic is golden brown.

In a food processor, add the shallot garlic mixture, peanut butter, drained pasilla chili and tamarind paste. Blend until smooth, adding a tbsp of reserved soaking liquid (or water) at a time, until a sauce consistency is achieved. Place in a small bowl. Garnish with fresh cilantro leaves. Serve with freshly cooked roti.

Make the roti – In a medium bowl mix the sourdough starter, Sonoran wheat flour, salt and 5 tbsp of water, mixing with hands to combine, adding more water as necessary, 1 tbsp at a time. Knead until a smooth dough is formed. Place in a lightly oiled bowl and let rest in a warm place for at least an hour. Divide the dough into 8 pieces. Roll out into a thin even circle about 7″-8″ in diameter. Heat a griddle over medium-high heat. Place the roti on the hot griddle and cook until bubbles form. Lift to check for browning, flip, and continue to cook the other side until done. 

serves 4 - 6


  • 2 tsp refined coconut oil
  • 1 tsp cumin seeds
  • 1 small shallot, minced, about 2-3 tbsp
  • 2 cloves garlic, minced
  • ¾ cup creamy unsalted peanut butter
  • 1 large pasilla chili, stems and seeds removed, soaked in hot water for 30 minutes, then drained, reserving thesoaking liquid
  • 2 tsp tamarind paste
  • 1 tsp salt
  • fresh cilantro leaves for garnish



¾ cup sourdough starter

1½ cups Sonoran wheat flour

½ tsp sea salt

7 tbsp water