Ingredients:
Tomato – ½ Kg
Green Chilies – 10
Sesame Seeds – ¾ cup
Dry Coconut – 1 small
Mint Leaves (Optional) – 3 bunches
Curry Leaves – ½ bunches
Ginger Garlic Paste – 1 tsp
Turmeric – ¼ tsp
Jeera & Mustard – ½ tsp each
Oil – 1 ½ tbsp
Salt – to taste
Preparation:
Pan-fry sesame seeds without using oil and take it aside. Pan-fry green chilies & mint leaves (optional) using a tsp of oil and put it aside. Now Chop the tomatoes and cook them in a closed pan without using water. There will be enough water in tomatoes. While the cooked tomatoes cool down, grind sesame and coconut to a fine powder. Add green chilies, ginger-garlic paste, salt & turmeric and grind them into a paste using water oozed from the cooked tomatoes and take it aside. Now coarsely grind the tomatoes. Make sure it does not turn into a fine paste as sauce. If you have time & strength, use a stone mortar & pestle to grind them. That actually works better for this recipe. Mix both the sesame & tomato paste. Prepare tadka using jeera, mustard, curry leaves and oil. Add it to the chutney and serve it with wheat flour chapatis or idlies or upma or rice!!