Roasted-Garlic Chutney

1/4 raw blanched peanuts
1 tbs cumin seed
5 or 6 dried red Thai, serrano or Cayenne chilies
2 tbs sesame seed
12 medium cloves garlic, thinly sliced
1 tsp salt

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