After all that reminiscing about early mornings in my grandmother’s kitchen, I just had to rustle up a batch of my favourite chutney ever. I may not have hot off the fireplace akki ottis available to me at breakfast too often these days, but this chutney, on a bit of toast, goes a long way towards satisfying the craving 🙂
Ellu pajji
A spiced sesame and coconut chutney, with just a hint of smokiness
- 1/2 cup brown (unhulled) sesame – washed and dried
- 1/2 cup freshly grated coconut
- 2 – 3 shallots or sambar onions, roasted*
- 3 – 4 hot green chillis, or to taste
- 1 tbsp thick tamarind extract
- 1 tbsp jaggery, or to taste
- Salt to taste
Dry roast the sesame on medium heat until it sputters.
Grind all the ingredients together to a smooth paste.
It’s hard to match the buttery texture achieved by grinding this the traditional way, on a grinding stone. Even the best “Indian mixie” falls short!
If you’re using a food processor, grind the sesame before adding the other ingredients.You may need to add a little water to help grind the mixture.Use as little as possible.
A tempering of mustard, curry leaves and broken red chillis is optional.
*Roasted in embers would be ideal, but over an open flame, under the broiler, or in a hot pan will do too.
 Roast the onions with their skins on until they’re blackened outside, then peel.
The version above is the one I like best as a breakfast accompaniment for akki ottis and dosas. It’s also fantastic as a sandwich filling. (Did I mention I ate this in combination with honey too? My savoury sesame version of a Peanut butter and jelly sandwich!)
This sesame chutney lends itself to many delicious applications. Here are a couple of my favourites:
- Add a touch of ginger to the mixture, and spread a thin layer on a bit of fish before grilling or steaming.
- Use coconut milk instead of the grated coconut, add some red chilli flakes, and you have an unusual dipping sauce for satay skewers.
Now go ahead and give it a try!
Ah! the texture of chutney when ground on a grinding stone. A blender or food processor can never it just right.
Exactly! A grinding stone really brings out the essence of the ingredients.:-)
Loved the texture in the picture and I agree, nothing can replace a traditional grinder.
Thank you, spicesandpisces. I find it worth the extra effort involved, whenever possible, because you really can taste the difference.