Soak tamarind in a small amount of water.

Heat a pan and roast black sesame seeds on medium heat until fragrant. Remove and set aside.

In the same pan, heat 1 tsp of oil. Add urad dal, dry red chilies, and curry leaves. Cook until the dal turns golden.

Turn off the heat.

In a mixer grinder, combine roasted sesame seeds, soaked tamarind with water, red chili and dal mixture, and salt.

Grind to a thick paste.

Transfer the chutney to a bowl.

In a tempering pan, heat 1 tsp of oil. Add mustard seeds and let them splutter for 10 seconds.

Add curry leaves and cook for 5 seconds.

Pour the tempering over the chutney and mix well.

Serve with Mixed Vegetable Sambar, Rice and Chow Chow Thoran.