In a dry pan without oil, roast the sesame seeds on medium flame
The goal here is to get all the moisture out of the seeds first and roast it to a golden colour inside. This is tough to see since the seeds are very dark coloured so I have a tip below to check that
Keep stirring the seeds as they roast and adjust the heat to make sure they don't burn
After about 3-4 minutes, add the red chillies and continue roasting on low-medium flame
The seeds may pop and scatter a bit similar to mustard seeds. This doesn't mean they are done. Keep stirring and roasting
After about 5-6 minutes, take 2-3 sesame between your fingers and gently rub them open. The white parts inside should be a light golden brown. This means they are done. If it still looks white, continue roasting for another few minutes
When the sesame seeds are nicely roasted, turn off the heat and add the crushed garlic, coconut, salt, and tamarind to the same pan and give everything a good mix
Cool completely and grind to a coarse chutney with minimal water. Ellu chutney is meant to be thick so be cautious not to add more water than is needed. It's also important not to grind the chutney very smooth. Ellu chutney should be a bit coarse in texture
All done! Enjoy with some rice and ghee or any flavoured rice like lemon rice