The number of different chutneys, these are very different from pickles, in India are almost impossible to count. The vary with ingredient, almost any vegetable, spice or herb can be made into a chitney, region and within communities and between families. All of them have one thing in common, they are delicious and ever present on the dining table.
This chutney is no exception. It is a bold chutney that pops with spicy green chilies and has the soft aroma and texture of roasted sesame seeds. It is a wonderfully nuanced chutney, best served with grilled meats.
This out of print cookbook is the bible of Indian grilling. I have cooked over half the recipes from it and each recipe is delicious. It is packed with chicken, lamb, seafood kebabs, and includes a large section on vegetarian and paneer kebabs, and tandoor breads. I could grill from here every week. I highly recommend this cookbook for those who like to light up the grill and are looking for Indian flavors.
For more delicious recipes from this cookbook click here.
2 tablespoons white sesame seeds + a couple of pinches extra for garnish
1 green chili, or to taste
1/2 cup mint leaves
1 onion, chopped
1 garlic clove
1 teaspoon tamarind extract
2-3 tablespoons water, if needed
Salt, to taste
Toast the sesame seeds lightly on a pan till aromatic and lightly colored. Set aside to cool. Grind to a smooth powder in a coffee or spice mill.
Add all the ingredients, including the sesame seed powder to a small blender and purée to a smooth paste. Add a touch of water if needed to make a thick paste. Taste and adjust salt and spice.
Serve garnished with sesame seeds.