Sesame Chutney (Til / Ellu Chutney)
A simple, nutritious sesame seed chutney rich in healthy fats and minerals — perfect as a side with idli, dosa or rice.
Ingredients
Equipment
Method
- Heat a pan on low flame and dry roast the sesame seeds, stirring often, until they turn light golden and aromatic. Transfer to a plate and let cool. Be careful not to burn them.
- In the same pan, if using peanuts, dry roast them until crunchy and lightly browned. Remove and let cool.
- Also roast the dried red chillies lightly (on low heat) just until they become aromatic. Remove and set aside.
- Once all roasted items are cool, add sesame seeds, roasted peanuts, grated or desiccated coconut, red chillies, garlic, tamarind, salt and water into a blender jar.
- Blend everything to a smooth or slightly coarse chutney, depending on your preference. Add a little more water if you want thinner consistency.
- Taste and adjust salt or spice level. Transfer the chutney to a bowl and serve fresh with idli, dosa, uttapam, rice or snacks.
Notes
You can skip peanuts or coconut if you prefer. Use black sesame seeds instead of white for a nuttier, richer flavour. Store chutney in an airtight container in refrigerator for 2–3 days. If you want longer storage, grind without water and add a thin layer of oil on top to preserve.