Sesame seed chutney (Til ki chutney)

It is almost impossible to count the number of different chutneys, which are very different from pickles, in India. They vary with ingredients; almost any vegetable, spice, or herb can be made into a chutney, region, within communities, and between families. All of them have one thing in common: they are delicious and ever-present on the dining table.

This chutney is no exception. It is bold, bursting with spicy green chillies and containing the soft aroma and texture of roasted sesame seeds. This wonderfully nuanced chutney is best served with grilled meats.

This out-of-print cookbook is the bible of Indian grilling. I have cooked over half the recipes from it, and each recipe is delicious. It is packed with chicken, lamb, and seafood kebabs and includes a large section on vegetarian and paneer kebabs and tandoor bread. I could grill from here every week. I highly recommend this cookbook for those who like to light up the grill and are looking for Indian flavours.

For more delicious recipes from this cookbook, click here.

Ingredients:

2 tablespoons white sesame seeds + a couple of pinches extra for garnish

1 green chilli, or to taste

1/2 cup mint leaves

1 onion, chopped

1 garlic clove

1 teaspoon tamarind extract

2-3 tablespoons water, if needed

Salt, to taste

Toast the sesame seeds lightly on a pan till aromatic and lightly coloured. Set aside to cool. Grind to a smooth powder in a coffee or spice mill.

Add all the ingredients, including the sesame seed powder, to a small blender and purée to a smooth paste. If needed, add a touch of water to make a thick paste. Taste and adjust salt and spice.

Serve garnished with sesame seeds.