Nagaland Naga Black Sesame Chutney Roasted Dark Condiment

Method

1. 1

   Dry-roast black sesame seeds in a dry pan on medium heat stirring continuously for 3 to 4 minutes until they become fragrant and pop slightly.

2. 2

   The seeds should not burn — they are already dark so colour change is not the indicator; the nutty aroma is.

3. 3

   Roast Naga chillies directly over a flame until blistered.

4. 4

   Roast garlic cloves until soft.

5. 5

   Cool briefly. Peel chillies and garlic.

6. 6

   In a mortar pound the roasted sesame seeds to a rough paste — the seeds release their oil and become creamy.

7. 7

   Add roasted chilli, garlic, salt, lemon juice and water.

8. 8

   Pound together to a coarse dark paste.

9. 9

   Taste — should be nutty, intensely fragrant, hot from Naga chilli and slightly sharp.