Sesame Seed & Tamarind Chutney Recipe – Authentic Indian Flavor

Last Updated on 2 months by Neha Deshmukh

Sesame Seed & Tamarind Chutney Recipe – Authentic Indian Flavor

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for generations – a vibrant, tangy, and utterly delicious Sesame Seed & Tamarind Chutney. It’s the kind of chutney that instantly elevates a simple meal of rice and dal, and honestly, I can’t imagine an Indian kitchen without a jar of this tucked away in the fridge. I first made this myself when I moved away from home and desperately missed my grandmother’s cooking. It didn’t quite match hers at first, but with a little practice, I got pretty close!

Why You’ll Love This Recipe

This chutney is a flavor bomb! The nutty richness of sesame seeds beautifully complements the tangy tamarind, and a little chili kick keeps things interesting. It’s surprisingly easy to make, comes together in under 15 minutes, and requires just a handful of ingredients. Plus, it’s incredibly versatile – perfect with rice, dosas, idlis, or even as a dip for snacks.

Ingredients

Here’s what you’ll need to whip up a batch of this amazing chutney:

• 1-2 tablespoons roasted sesame seed powder
• 2 tablespoons tamarind pulp
• 1.5 cups water (about 360ml)
• 1 small red onion, finely chopped
• 2-3 green chilies, finely chopped
• 1 teaspoon sugar
• 1 teaspoon oil
• 0.5 teaspoon mustard seeds
• 0.5 teaspoon cumin seeds
• 6-8 curry leaves

Ingredient Notes

Let’s talk ingredients for a moment, because a few things can really make or break this chutney:

• Roasted Sesame Seeds: Don’t skip roasting the sesame seeds! It unlocks their incredible nutty flavor. You can buy pre-roasted seeds, but roasting them yourself is so much better. I usually dry roast them on medium-low heat until they’re golden brown and fragrant.
• Tamarind Pulp: The quality of your tamarind pulp matters. Look for a pulp that’s dark, sticky, and has a good tangy aroma. If using a block of tamarind, soak it in warm water for about 20 minutes, then mash it to extract the pulp.
• Green Chilies: Chili heat is a very personal thing! I like to use 2-3 green chilies for a good kick, but feel free to adjust the quantity based on your spice preference. Some people prefer using serrano peppers for extra heat, while others opt for milder green chilies. In my family, my dad always adds an extra chili or two – he loves it spicy!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get those sesame seeds ready. Dry roast them on medium-low heat until golden. Keep a close eye, as they burn easily! Once cooled, blend them into a coarse powder.
2. In a bowl, combine the tamarind pulp with about ½ cup (120ml) of water. Add the finely chopped onion, green chilies, sugar, salt, and the roasted sesame powder. Now, the fun part – get your hands in there! Mix everything really well for 1-2 minutes. This helps release the flavors.
3. Add the remaining 1 cup (240ml) of water to the mixture. Give it a good stir and taste. This is where you can adjust the seasoning – add more tamarind for tanginess, salt to taste, or chilies if you want more heat.
4. Now for the tempering! Heat the oil in a small pan over medium heat. Once hot, add the mustard seeds. When they start to splutter (be careful!), add the cumin seeds and curry leaves. Sauté for about 30 seconds until fragrant.
5. Pour the hot tempering over the tamarind mixture. Stir well to combine. And that’s it! Your Sesame Seed & Tamarind Chutney is ready to serve.

Expert Tips

• Don’t be afraid to experiment with the consistency. If you prefer a thinner chutney, add a little more water. For a thicker chutney, use less.
• A pinch of asafoetida (hing) in the tempering adds a lovely depth of flavor.
• Using a good quality oil for the tempering makes a difference. I prefer using groundnut oil or mustard oil.

Variations

This chutney is a great base for experimentation! Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your tamarind pulp doesn’t contain any hidden ingredients.
• Spice Level Adjustment: Mild to Hot – Easily controlled by adjusting the number of green chilies. Remove the seeds from the chilies for a milder flavor.
• Regional Variations:
  • Maharashtra Style: Add a pinch of jaggery (gur) for a slightly sweet and smoky flavor.
  • South Indian Style: Add a tablespoon of grated coconut for a richer, creamier texture.
• Festival Adaptations: This chutney is a popular accompaniment during Onam (Kerala) and Diwali (across India).

Serving Suggestions

This chutney is incredibly versatile! Here are a few of my favorite ways to enjoy it:

• With hot steamed rice and a side of dal.
• As a dip for idli and dosa.
• Spread on sandwiches or wraps.
• Served alongside pakoras or vegetable fritters.

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors actually develop and get even better over time!

FAQs

Let’s answer some common questions:

• What is the best way to roast sesame seeds for this chutney? Dry roasting on medium-low heat is best. Stir frequently to prevent burning. You’ll know they’re ready when they’re golden brown and fragrant.
• Can I use tamarind concentrate instead of pulp? Yes, you can! Use about 1-2 tablespoons of tamarind concentrate, diluted with ½ cup of warm water. Adjust to taste.
• How can I adjust the chutney’s consistency? Add more water for a thinner chutney, or less for a thicker one.
• What is the shelf life of this chutney? Properly stored in an airtight container in the refrigerator, it will last for 3-4 days.
• Can this chutney be made ahead of time? Absolutely! It actually tastes better after the flavors have had a chance to meld together.

Enjoy making this chutney! I hope it brings a little bit of Indian sunshine to your kitchen. Let me know in the comments how it turns out for you!