PANTRYFLEX

blend · chutney

★ STARRED KITCHENPrep 10 min

Ivorywharf Sesame Chutney

Independent adaptation of a publicly published Chet Sharma recipe. Not affiliated with, sponsored by, or endorsed by Chet Sharma.

From a starred kitchen.

Ratio

Ratio by volume: Cider Vinegar 5 ml, Water 240 ml
Cider Vinegar 5 mlWater 240 ml

Ingredients

  • Peanuts — 20 g peanuts
  • Sesame Seed — 30 g white sesame seeds
  • Coconut — 80 g freshly grated coconut
  • Cider Vinegar — 5 g coconut vinegar
  • Tamarind — 10 g tamarind paste
  • Dried Chile — 3 whole red Kashmiri chillies
  • Garlic — 15 g garlic
  • Water — 240 g water

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Ivorywharf Sesame Chutney wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 5 stars · 2 national awards

Build the companion jar

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

Provenance

Oxford physics PhD turned chef; his Mayfair restaurant BiBi holds a Michelin star for produce-driven Indian cooking.

Originally published as Sesame Chutney.

Adapted from a Chet Sharma recipe (Chet Sharma / SL Man).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Chet Sharma / SL Man (published as “Sesame Chutney”). Full citation lives in Provenance.

Companion jar