Til (Sesame) Chutney

Hello HTS Community

Til chutney is a must have in pahadi homes during winters. Often eaten with dal-rice, til chutney is simple yet very very flavorsome. Using handful of ingredients from a basic pantry, within minutes you can savor the nutty taste of sesame seeds in form of a chutney. Traditionally chutneys are made on silbatta (flat mortar pestle) and that completely adds a new dimension to any food, but you can make it in a mixer-grinder as well.

If you like this recipe, you would also want to try my Rajma Rice, Chainsoo– Urad Dal and Crispy Corn Pakoda

Ingredients you will need:

• Til (sesame seeds)- 3 tablespoon, black or white, whichever is available
• Jeera (cumin)- 1 teaspoon
• Coriander leaves- 1/2 cup, loosely packed
• Mint leaves- 1/4 cup, loosely packed
• Garlic cloves- 4
• Green chilies- 2
• Ginger- 1 inch
• Lemon juice- 2 teaspoon
• Salt- to taste
• Sugar- 1 teaspoon

Steps:

• Dry roast til and jeera in a hot pan at medium flame for 3-4 minutes, until lightly golden. Make sure to not overdo it and burn the seeds.
• If you are using mortar & pestle, start with grinding green chilies, garlic and ginger first. After that add coriander and mint leaves to form a thick paste.

• Time to grind til, jeera, salt and sugar with the paste made earlier. Add a teaspoon of water if required. Mix lemon juice to the chutney and use water to adjust consistency, if too thick.
• If you are using a mixer-grinder, add all ingredients except for lemon juice and make a thick chutney with 2 teaspoons of water. Add lemon juice at the end and enjoy.