A spiced sesame and coconut chutney, with just a hint of smokiness
- 1/2 cup brown (unhulled) sesame – washed and dried
- 1/2 cup freshly grated coconut
- 2 – 3 shallots or sambar onions, roasted*
- 3 – 4 hot green chillis, or to taste
- 1 tbsp thick tamarind extract
- 1 tbsp jaggery, or to taste
- Salt to taste
Dry roast the sesame on medium heat until it sputters.Grind all the ingredients together to a smooth paste.
It’s hard to match the buttery texture achieved by grinding this the traditional way, on a grinding stone. Even the best “Indian mixie” falls short!
If you’re using a food processor, grind the sesame before adding the other ingredients.You may need to add a little water to help grind the mixture.Use as little as possible.
A tempering of mustard, curry leaves and broken red chillis is optional.
*Roasted in embers would be ideal, but over an open flame, under the broiler, or in a hot pan will do too.
Roast the onions with their skins on until they’re blackened outside, then peel.