Recipe credit: Darshana Muzumdar
Serves 4 as part of a traditional Indian meal.
- ¾ cup or 100gm sesame seeds
- ½ cup or 50 gms grated dried coconut
- 8-10 dry beydgi red chillies or less if you use more spicy chillies
- 1” ball of tamarind
- ½ tsp salt or to taste
- Clean and dry roast the sesame seeds and keep aside to cool.
- Roast the dry coconut and keep it aside to cool.
- Roast the salt, keep it aside to cool. Repeat with the tamarind and red chillies. This is done to ensure there is no excess moisture in it as that will spoil the chutney soon.
- Mix all the ingredients and grind them together till they are blended well.
- This chutney can be served as an accompaniment to any main meal or had as a snack with rotis.
Note: This dry chutney can be stored for a month in an airtight jar if care is taken that no water spills in or enters the jar. You can also make this chutney without roasting the coconut but it will last for a much shorter period of time.
For the Whole-Food Plant-Based (WFPB) version:
It is already a whole plant based dish when you use unpolished or un-hulled sesame seeds and unrefined/rock salt!