I’ll like to start this post by saying that this bene chutney recipe almost didn’t make it. I wasn’t in the mood to do anything being the long weekend and all. But, with constant coaxing from my wife, I have decided to get up and do the post……So say thank you to my wife 🙂
Fond Memories of Bene Chutney
My fondest memories of bene chutney or sesame seed chutney goes right back to my grandmother on my father’s side …( I’m drooling here as I write lol!) that roasted nutty taste with garlic, chadon beni and pepper had me hooked from the first time I tasted it. Somehow that taste/ scent memory still lingers in my mind any time I get that roasted nutty scent. It’s a real complement to almost any trini food you can think of, especially if you like your food spicy.
When making this long time they used two stones called a lorha and sil (also known as a sil batta) or the mortar and pestle which ground the roasted seeds into a paste. Nowadays, the equivalent may be a blender or food processor that could grind the seeds really fine. I wanted to present this exactly how my grandmother made it so I opted for the mortar and pestle.
Mom says that my grandmother served it, with creole rice, as a substitute for meat. So if you’re a vegetarian you can try it that way as well. So are you ready for something exotic and spicy? Try some bene chutney. Enjoy!
Bene Chutney Recipe
1 cup sesame seeds
12 leaves chadon beni
8 cloves garlic
1 tsp. salt
Pepper to taste
While mixing add 5 – 6 tbsp. water.
Well, I’m going back to the last remnants of the holiday. See you soon with another scrumptious Trini Recipe like this bene chutney recipe.