Meghalaya Garo Sesame Chutney Til Paste Green Chilli Pungent

Method

1. 1

   Dry-roast white sesame seeds in a pan stirring constantly for 3 to 4 minutes until golden and fragrant.

2. 2

   Transfer immediately to a plate to cool.

3. 3

   Dry-roast green chillies in a dry pan or over a flame until blistered.

4. 4

   Dry-roast garlic until golden. Cool everything.

5. 5

   Grind cooled sesame seeds, roasted green chillies, garlic and ginger together in a blender or mortar to a coarse paste.

6. 6

   The sesame releases its natural oil.

7. 7

   Add salt, mustard oil and lemon juice. Mix thoroughly.

8. 8

   Taste — should be nutty, pungent, spicy and tangy. Adjust seasoning.

9. 9

   Serve alongside steamed rice, any Garo meat preparation or as a dip for boiled vegetables.