Sesame Chutney

How to Prepare

1. Dry roast 2 cups of white sesame seeds in a frying pan on low heat until they turn golden and aromatic. Set aside to cool.
2. In the same pan, heat 2 tablespoons of oil and fry 20 dried red chilies until crisp. Remove and set aside.
3. Fry 1 cup of grated coconut in the same pan until golden brown. Set aside to cool.
4. Soak 1 cup of tamarind in 2 cups of warm water for 10 minutes, extract the pulp, and discard the solids.
5. In a blender, add the roasted sesame seeds, fried red chilies, grated coconut, tamarind pulp, and 2 tablespoons of salt. Blend into a smooth paste, adding 1-2 cups of water as needed for desired consistency.
6. For tempering, heat 4 tablespoons of oil in a small pan, add 2 teaspoons of mustard seeds, and let them splutter. Add 4 teaspoons of urad dal and fry until golden. Add 20 curry leaves and 2 teaspoons of asafoetida, then turn off the heat.
7. Pour the tempering over the chutney and mix well.
8. Serve with idli, dosa, or rice.