Tamarind and Sesame Seed Chutney
|Red tamarind||4 Ounce (125 Gram, Block)|
|Hot water||6 Ounce (175 Milliliter)|
|Sesame seeds||10 Ounce (300 Gram)|
|Green chilies||2 , chopped|
|Chopped fresh coriander||2 Tablespoon|
|Onion||1 , diced|
Place the tamarind block in the hot water and leave for about 15 minutes.
Squeeze the pulp out and push through a sieve into a bowl to give a puree.
Add the sugar and set aside.
Dry roast the sesame seeds in a small saucepan until they change colour a little.
Once they are cool, put them in a food processor and grind until powdery.
Add the chillies, chopped coriander, salt and half the onion and blend together.
Stir the blended spices into the tamarind pulp, adding a little water, if necessary, to loosen the mixture.
Pour the chutney into a serving dish and serve garnished with the remaining onions and the coriander.