10 January 2013,20:48 by

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This versatile chutney doubles as a dip, and a sandwich filling with thin slices of cucumber.
Serves :

Preparation Method :

  • Dry-roast the sesame seeds by putting them into a pan without adding any oil.
  • Cook over medium to high heat, tossing them occasionally so that they brown evenly all over. Watch them carefully as they will burn if left.
  • Leave the seeds to cool and then grind them in a coffee grinder until they become a grainy powder.
  • Transfer the sesame powder to a bowl. Add the salt, water, diced chillies, coriander, mint, tamarind paste, and sugar. Use a fork to mix everything.
  • Taste and adjust the seasoning, if necessary. The mixture should have a sweet-and-sour flavour.
  • Add a little more tamarind paste if it needs to be sourer, or sugar to sweeten, if required.
  • Heat the oil in a heavy pan, and fry the onion seeds and curry leaves together.
  • Tip the sesame seed paste into the pan and stir-fry for about 45 seconds.
  • Transfer the chutney to a serving dish and leave to cool completely.
  • Garnish with onion rings, sliced green and red chillies and fresh coriander leaves and serve with your chosen curry.


  • 175 grams sesame seeds
  • 1 teaspoon salt
  • 150 ml water
  • 2 fresh green chillies, seeded and diced
  • 4 tablespoons chopped fresh coriander (cilantro)
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon tamarind paste
  • 2 tablespoons granulated sugar
  • 1 teaspoon Cooking oil
  • ¼ teaspoon onion seeds
  • 4 curry leaves
  • Onion rings, sliced chillies and fresh coriander leaves, to garnish

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