3/4 Cup Brown / White Sesame Seeds
Using a fine mesh strainer, rinse the sesame seeds under cold running water. Drain all water. Let sit for about 30 minutes.
Heat a pan on medium, toast the seeds until all dry and toasted, 3 minutes in medium flame.
1/4 Cup Almonds
1 Red Chili Pepper
Add almonds and chili and saute for 2 minutes in medium flame.
1 Bunch Mint
Add mint and saute till the mint shrinks, 1 minute in medium flame.
1/4 Tsp Turmeric Powder
3/4 Tsp Black Pepper Powder
3/4 Tsp Salt
Tiny bit Tamarind / Juice from 1/2 Lemon
1 and 3/4 Cup Water
Add all the above to the blender and blend until smooth.
Take it out, wash the blender with 1/4 cup of water and add it to the chutney.
Taste Note: Tastes Good, but it was really heavy, won't be making it again.
Source: yasmeen-healthnut
Using a fine mesh strainer, rinse the sesame seeds under cold running water. Drain all water. Let sit for about 30 minutes.
Heat a pan on medium, toast the seeds until all dry and toasted, 3 minutes in medium flame.
1/4 Cup Almonds
1 Red Chili Pepper
Add almonds and chili and saute for 2 minutes in medium flame.
1 Bunch Mint
Add mint and saute till the mint shrinks, 1 minute in medium flame.
1/4 Tsp Turmeric Powder
3/4 Tsp Black Pepper Powder
3/4 Tsp Salt
Tiny bit Tamarind / Juice from 1/2 Lemon
1 and 3/4 Cup Water
Add all the above to the blender and blend until smooth.
Take it out, wash the blender with 1/4 cup of water and add it to the chutney.
Taste Note: Tastes Good, but it was really heavy, won't be making it again.
Source: yasmeen-healthnut
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