Ingredients:

Black Sesame seeds 1 cup
Whole Coconut 1 small-grated
Dry red chilies 6-8
Garlic cloves 4-6 chopped
Salt
Tamarind paste 1 spoon
Sesame oil 2 spoons

For Sesonning:

Sesame oil 1/2 cup
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/2 spoon
Chana dal 1 spoon
Urad dal 1 spoon
Curry leaves 3-4 twigs.

Method:

Dry roast/toast the sesame seeds and set them aside.

In the same pan, add few spoons of oil and fry garlic, red chilies, grated coconut along with salt and tamarind paste. When it is fragrant, remove from stove.

In a blender, first add toasted sesame seeds and powder them. Then followed by fried items. Add little water to it and wet grind these into thick paste.

Transfer them into a wide bowl. No need further cooking, just run your sesonning on hte top.

For sesonning, heat oil. Add mustard, cumin, asafoetida, chana + urad dal and curry leaves. Let them pop and splutter well. Run this sesonning over your chutney.

Serve with Idlies and Dosas.