Sesame Seed and Coriander Chutney For Dosas

Sesame Seed and Coriander Chutney

Sesame Seed and Coriander Chutney

This may be a simple recipe but it really packs one delicious punch.

It can be made in under ten minutes and keeps well in the fridge for about three days. I like to serve it with dosas and Idlies but you could also add a tablespoon or so to your favourite curry.

Asafoetida can be found in Indan and Asian markets. If you have trouble finding it, you can leave it out. Do try to find some though. It has a very distinctive flavour. It also spells terrible but the aroma goes away when blended with the other ingredients.

Sesame Seeds

Start by dry roasting your sesame seeds in a frying pan.

Ingredients for sesame and coriander chutney

Get your other ingredients together.

Sesame Chutney

Blend all the ingredients in a spice grinder with a little water.

Sesame Seed and Coriander Chutney For Dosas
Prep time
Cook time
Total time
Recipe type: Side dish
Cuisine: Indian
Serves: 6
  • ¾ cup sesame seeds
  • 1 small bunch coriander - chopped
  • 1 green chilli pepper - chopped
  • Juice of one lemon
  • 3 - 4 cloves garlic - smashed
  • Salt to taste
  • A pinch of asafoetida
  1. Start by dry roasting your sesame seeds.
  2. Place the sesame seeds in a dry frying pan over medium heat.
  3. Stir regularly until the seeds are lightly browned.
  4. Transfer to a spice grinder and add all of the other ingredients with just enough water to blend.
  5. Blend it all up and you're finished.
  6. Keeps in the fridge, covered for up to three days.