It might look simple but this easy chutney recipe with cilantro and sesame seeds is amazing!
This chutney recipe 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. Why not try this chutney recipe on a taco for a delicious Indian/Mexican fusion dish?
You'll love it!
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.
Working ahead...
You can make this Indian inspired chutney recipe up to three days before serving. It stores in the fridge really well, covered.
If you like the look of this chutney recipe, you might like to try some of these recipes too.
Keema dosas
Thai green curry
Gluten free double dosa burger
Dosa batter recipe
Red chilli chutney
Recipe
Sesame Seed and Coriander Chutney For Dosas
Ingredients
- 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
Instructions
- Start by dry roasting your sesame seeds.
- Place the sesame seeds in a dry frying pan over medium heat.
- Stir regularly until the seeds are lightly browned.
- Transfer to a spice grinder and add all of the other ingredients with just enough water to blend.
- Blend it all up and you're finished.
- Keeps in the fridge, covered for up to three days.