This peanut butter is made widely in the state of Maharashtra in India. Raw peanuts are slow roasted on a medium heat in a heavy bottomed pan until you can smell the fragrance of the peanut oil. The peanuts are skinned, and placed in a food processor with dry red chillies, some salt and sugar. The mixture is pulsed until it comes together into a mass. Its unlikely you can get it smooth like the commercial peanut butters, but even as a slightly coarser mixture, it is divine with warm rotis or parathas; the traditional to eat it. However, it will taste as good between sliced bread or crumbled over a salad. You can even mix it with sour cream or yogurt and use it as a dip for crackers or vegetables.

Because peanuts are the star ingredient in this recipe, invest in raw peanuts that are of good quality. Believe me when I say there is a huge difference in taste!

1 cup raw unskinned peanuts
2 dry red chillies
1 tsp mild chilli powder
1/2 - 1 tsp white sugar
salt to taste

Pre-heat a heavy bottomed pan over medium heat. Toast the peanuts gently, stirring constantly until the peanuts are evenly browned and aromatic. The skins should be blistered and peeling off by this time. Remove from the pan, let cool in a baking sheet. When the peanuts are cool enough to handle, flake skins off. Take the baking sheet to your kitchen sink and gently blow on the peanuts to remove the skins. Once you have managed to remove most of the skins, place the peanuts into a food processor with the other ingredients and process until the mixture balls together and you start to see peanut oil ooze out of the mixture. 

Store at room temperature for up to a week, in a well sealed jar.