Classic Hyderabadi Ginger-Sesame Chutney

Serves: 5
Total Calories: 80


1/4 cup Tamarind Paste, or to taste
2 teaspoons Indian sesame oil
1 cup peeled and coarsely chopped fresh ginger
1 clove fresh garlic (large), peeled
1 to 3 fresh green chili pepper, such as serrano, chopped with seeds
2 dried red chili peppers, such as chile de arbot, broken
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
8 to 10 fresh curry leaves
1 tablespoon white sesame seeds
1/8 teaspoon ground asafoetida
1 teaspoon salt, or to taste
2 tablespoons grated jaggery (gur) sugar


1. Prepare the tamarind paste. Then, heat the oil in a small nonstick saucepan over medium-low heat and cook the ginger, stirring, until golden, about 5 minutes. Using a slotted spoon, remove the fried ginger to a blender jar, leaving the oil behind in the pan.

2. In the same oil, add the garlic and the green and red chili peppers and cook, stirring, until golden. Tilt the pan to gather the oil to one side and add the cumin and mustard seeds they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides. Quickly add the curry leaves, sesame seeds, and asafoetida.

3. Transfer to the blender jar, add the jaggery, tamarind paste, and the salt, and process until coarsely pureed. Add a tablespoon or 2 of hot water, if needed, for blending. Transfer to a bowl and serve immediately, refrigerate about 10 days or freeze up to 6 months.

VARIATION: Mix some of this chutney into Yogurt Cheese (see Kitchen Basics), adjust the seasonings, and make yet another outstanding chutney.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 5
Total Calories: 80
Calories from Fat: 16

This Classic Hyderabadi Ginger-Sesame Chutney recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.

More Recipes from the 1000 Indian Recipes Cookbook:
* Chutneys and Pickles
Basic Green Chutney
Cilantro-Lime Chutney
Classic Hyderabadi Ginger-Sesame Chutney
Cooked South Indian Mango Pickle
Cranberry Chutney Preserve
Crunchy Cucumber Pickle
Crushed Lemon and Fresh Red Chili Pepper Pickle
Eggplant and Malanga Root Pickle
Fragrant Mango Chutney
Fresh Coconut Chutney with Cilantro
Garlic and Fresh Red Chili Pepper Chutney
Green Garlic and Nuts Chutney
Hazram's Coconut-Tamarind Chutney with Mint
Lemon-Pickled Fresh Ginger Sticks
Mama's Punjabi Mango Pickle
Mama-in-Law's Mango Pickle with Roasted Spices
Minced Ginger-Lime Pickle
Mint Chutney with Pomegranate Seeds
Mint-Garlic Chutney with Peanuts and Tamarind
Minty Sonth Chutney with Mango (or Tamarind) Powder and Jaggery
Mixed Vegetable Pickle with Garlic
Peanut and Garlic Chutney
Pearl Onions in Pickling Spices
Pickled Chili Pepper Purée with Tamarind
Pickled Turnips and Cauliflower
Pickled Turnips with Black Mustard Seeds
Prabha's Green Chili Pepper Pickle
Puréed Fresh Mango-Ginger Chutney
Puréed Green Mango Chutneys
Quick Mango Pickle
Rama's Grated Mango Pickle
Red Tomato Chutney Preserve with Sesame Seeds
Roasted Black Chickpea Chutney with Peanuts
Roasted Coconut Chutney
Roasted Dal and Fresh Green Chili Pepper Chutney
Scallion-Ginger Chutney
Semolina-Coconut Chutney
Sesame-Peanut Chutney
Shahina's Shredded Coconut Chutney
Sonth Chutney with Dried Mango Sliced
Sonth Chutney with Fresh and Dried Fruits
South Indian Cilantro Chutney
South Indian Tomato Chutney
Spicey Apple-Ginger Chutney Preserve
Spicy Apricot Chutney Preserve
Spicy Cranberry Pickle
Sun-Cured Pickled Lime (or Lemon) Wedges
Sweet Sonth Chutney with Dates
Sweet and Sour Fresh Lime Pickle
Tart Apple Ginger-Chutney with Green Tomatoes
Tomato Chutney Preserve with Cashews and Raisins
Vinegar-Marinated Green Chili Peppers
Water Pickle with Crispy Cauliflower and Carrots
Yogurt Cheese Chutney with Minced Greens
Yogurt Chutney with Puréed Greens
Yogurt Chutney with Roasted Dals and Spices
Yogurt-Almond Chutney

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