Chattering Kitchen

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Easy Party Nibbles: Chilli and Chive Peanuts

How many times has it happened to you that your friends pay you a visit at a very short notice, or no notice at all? If, yes then it is highly likely that you will be scampering around your kitchen, trying to make a quick bite for them to eat. All you need at that time is some sort of divine intervention. Chilli and chive peanuts will act as your savior for many long years ahead.

One evening I walked into my brother’s house, only to be greeted by the nutty aroma of roasted peanuts. It reminded me of the cold winter nights of London, when the street corners were full of hawkers, roasting peanuts and coating them with caramel. The nutty, sweet smell still lingers on today. This inviting aroma was very different to one on the streets of London, it was more pungent and strong. The fragrance led me to the kitchen, where I saw my sister in law create the most mouth-watering nibblets in under 5 minutes. The bright red chillis and moss green chives were beautifully set against the ochre background of the peanuts.

Cooking in Progress

With each bite I could taste the saltiness of the peanuts, the mild flavor of the chives and then suddenly a sensation ran down my palate; it was the fiery red chillis. Somehow, it did not overpower the rest of the flavors, in fact complemented them. This is not for those people who do not have an appetite for spice, because without the chillis there would be no zing.


  • Salted peanuts
  • Bird’s eye chillis
  • Chives


  • Heat a frying pan and add the peanuts to it.
  • Roast the peanuts till they become a shade darker (Note: Stir the peanuts around so that the ones at the bottom of the pan do not burn)
  • Chop the chives and add them to the peanuts
  • Thinly slice the chillis and toss them in the pan
  • Stir for 2-3 minutes till the flavors come together (Note: Be careful not to burn the chillis, they should remain bright red in color)
  • Remove from the pan and serve

Chilli and Chive Peanuts

The aroma in the kitchen will be your signal to know that the peanuts are done. It is always best to have them when they are warm, the warmth enhances all the strong flavors.

Just as I am about to finish this blog, I get a message from my sister-in-law, saying she has added a twist to the recipe; chopped kaffir leaves.The tangy flavor of the kaffir leaves, infused with the spiciness of the chillis is making my mouth water.  That’s my cue, I think I need to head over to try it out.

Chilli and Chive Peanuts

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