Sesame Chutney (Til Ki Chutney)
1 cup white sesame seeds
3 fresh garlic cloves
5 (or to taste) serrano green chilies, seeded
Table salt, to taste
2 tablespoons fresh lemon juice
Water, as needed
1 tablespoon vegetable oil
1 dried red chili, whole
¼ teaspoon mustard seeds
Yields 1 cup
Prep Time: 5 minutes
Cook Time: 10 minutes, plus 10 minutes to cool Serve this with any warm Indian bread of your choice (see Chapter 12). This chutney keeps for 1 week, refrigerated.
1. In a small skillet on low heat, roast the sesame seeds for 2 to 3 minutes. Stir constantly. When the seeds begin to darken, remove from heat. Cool for about 10 minutes.
2. In a food processor, combine the sesame seeds, garlic, green chilies, salt, and lemon juice. Grind to a fine paste. You may add up to 2 tablespoons of water to aid in the processing if needed. Transfer the chutney to a bowl. Set aside.
3. Heat the vegetable oil in a small skillet. Add the red chili and the mustard seeds. In less than 1 minute, the seeds will begin to sputter. Remove from heat and pour over the prepared chutney. Refrigerate, covered, until ready to use.
Sesame seeds are popular not only in Asia but also in the Middle East. Middle Eastern tahini, a sweet creamy sauce made from sesame seeds, is becoming very popular in North America. Because of the high oil content, sesame seeds tend to become rancid very quickly, so make sure you use fresh seeds.