Sweet And Sour Chickpea And Sesame Seed Chutney Recipe
Summary
Ingredients
| 115 g / 4 oz drained canned chickpeas | ||
| 85 g / 3 oz sesame seeds | ||
| Sugar | 2 Tablespoon | |
| 1 tablespoon tamarind pulp | ||
| 2 green chillies, coarsely chopped | ||
| Coriander | 2 Tablespoon, chopped | |
| Salt | To Taste | |
| Chopped onions spring | 4 , garnish | |
| 1 red chilli, sliced, for garnish | ||
Directions
1. In a food processor, grind the chickpeas to a smooth paste. Transfer to a mixing bowl.
2. Roast the sesame seeds in a dry frying pan for about 1 minute over a moderate heat, moving the pan constantly to toss the seeds around and prevent them from burning. Allow to cool briefly, then grind to a powder in a food processor.
3. Add the ground sesame seeds to the chickpeas, followed by the sugar, tamarind, green chillies and half the chopped coriander, with salt to taste. Process this mixture in the food processor briefly, in batches if necessary, until everything is well mixed.
4. Transfer to a serving bowl and garnish with the remaining coriander, chopped spring onions and red chilli.
2. Roast the sesame seeds in a dry frying pan for about 1 minute over a moderate heat, moving the pan constantly to toss the seeds around and prevent them from burning. Allow to cool briefly, then grind to a powder in a food processor.
3. Add the ground sesame seeds to the chickpeas, followed by the sugar, tamarind, green chillies and half the chopped coriander, with salt to taste. Process this mixture in the food processor briefly, in batches if necessary, until everything is well mixed.
4. Transfer to a serving bowl and garnish with the remaining coriander, chopped spring onions and red chilli.
Chef
