Peel garlic and smash cloves with the side of a knife to flatten as much as possible.
Heat a small cast iron pan and when it's hot, add in the sesame seeds and stir frequently. At first these seeds will pop but will settle down in a few minutes. You may want to use a splatter screen or plate on top, but be sure to shake the pan so the seeds don't burn.
Once the seeds smell toasty and are somewhat brown, about 1-2 minutes, pour them into a plate and let them cool.
Add in the garlic cloves and toast until somewhat charred but not burned (see picture above).
Add these to the sesame seeds and let them cool for 5-10 minutes. Do not grind while hot else the steam will make a paste instead of a dry powder.
Once the garlic has cooled mix together all ingredients in the plate. Working in two batches, grind to a powder in a coffee or spice grinder, shaking the spice grinder to ensure an even grind.
Store in a covered container in a cool, dry place for up to a week. Does not need to be refrigerated.
★ Did you make this recipe? Don't forget to give it a star rating above! Just click on the stars in the recipe card to rate. Nutritional info is for total recipe. I don't really know how to calculate servings with this to be honest.
Indian Dry Sesame Garlic Chutney https://twosleevers.com/indian-sesame-garlic-chutney/