Boiled Peanuts with Chilli Salt

Ingredients for Boiled Peanuts with Chilli Salt

• 600g fresh (green) or raw (unroasted) shell-on peanuts (about 325g )

• 4 teaspoons kosher salt

• 2 tablespoons coriander seeds, divided

• 1 tablespoon flaky sea salt

• 1 1/2 teaspoons red chilli powder, preferably Kashmiri

Combine peanuts, kosher salt, and 1 tablespoon coriander seeds in a medium saucepan. Pour in water to cover and stir to combine. Let peanuts sit in brine, stirring here and there, 3 hours.

Bring peanut mixture to a boil over medium-high heat. Reduce heat, partially cover pan, and simmer, adding more water as needed to keep peanuts covered, until peanuts are tender with no crunch left at all, 2 hours if fresh, 4–4 1/2 hours if raw. Drain; let cool.

Meanwhile, lightly crush remaining 1 tablespoon coriander seeds with a mortar and pestle (or gather on a cutting board and crush with a skillet). Mix in a small bowl with sea salt and chilli powder.

Transfer peanuts to a bowl and toss with about three-fourths of spice mixture. Serve peanuts with remaining spice mixture alongside for sprinkling over.

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.