Sunday, 2 June 2013

Tomato and Black Sesame Chutney

I made this chutney the other day when we had idlis for breakfast. I wanted to make a different chutney from the usual coconut, tomato chutney and decided to use this combination. Sesame is incidentally an excellent source of magnesium, calcium, vitamin B1 and dietary fibre.


3 small tomatoes,
1.5 tbsp black sesame seeds,
¼ tsp fenugreek seeds,
2 tsp coconut oil,
8-9 curry leaves,
3-4 red chillies,
Salt to taste


Chop the tomatoes into small pieces.

Roast the black sesame seeds and fenugreek seeds over a low heat. Let it cool and powder it.

Heat oil and add the red chillies and curry leaves. Once the red chillies brown add the tomatoes and cook for about two minutes. Let cool and grind to a fine or coarse paste with the black sesame-fenugreek powder after adding salt.

Goes well with idlis, dosas or even dal and rice.