It is one of those things you get so used to you never pay much attention to it -- till you have to make it. When I decided to enter Think Spice – Sesame event, hosted by Padmaja and originally started by Sunitha , I immediately thought of my mom’s sesame chutney. Of course, my mom always eyeballed the ingredients so all I could get from her over the phone was “a handful of seasame and a bowl of peanut, some red chili and some grated coconut.” I experimented with different proportions of peanuts and sesame till I found the right match. Here’s my mom’s sesame peanut chutney.
Sesame Peanut Chutney
1 cup peanuts, roasted and crushed
¼ cup sesame seeds
4 tbsp shredded dry coconut
1 clove of garlic (optional)
1 tsp red chili powder
1 tsp sugar
Salt to taste
Dry roast the sesame seeds on low heat till they start to pop. Separately dry roast the shredded coconut till it turns a light brown color.
Let the sesame seeds and coconut cool down. Grind all the ingredients in a mini food processor or blender to a coarse consistency.
Caution: Do not grind it too much or the oils from the sesame, peanuts and coconut will make the chutney lumpy.
The chutney will keep in an air tight jar for up to two weeks if you don’t finish it off first.
This chutney also goes off to Pavani of Cook's Hideout who is hosting JFI -- Peanuts this month, originally started by Mahanandi .