Chhattisgarhi Til Chutney
Veg
Vegan
Dry-roasted sesame chutney — white sesame seeds dry-roasted and ground with dried red chilli, garlic, and salt into a coarse, nutty, slightly oily paste. Eaten as an accent with boiled rice, angakar roti, and farha. A storable, protein-rich condiment always present in a Chhattisgarhi kitchen.
Cuisines
Chhattisgarhi
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 15 min
Total: 25 min
2-3 servings
Ingredients
|
1/2 cup | Sesame Seed |
|
2 tablespoons | Peanut |
|
2 cloves | Garlic , finely chopped |
|
2 pieces | Green Chili , slit |
|
1 tablespoon | Tamarind , pulp |
|
1 teaspoon | Jaggery |
|
— | Salt , to taste |
|
1 tablespoon | Oil |
|
1 cup | Water |
Instructions
- 1 Dry roast the sesame seeds in a pan until they are golden brown and fragrant. Set aside to cool.
- 2 In the same pan, dry roast the peanuts until they are slightly browned. Allow them to cool.
- 3 In a blender, add the roasted sesame seeds, peanuts, garlic, green chilies, tamarind pulp, jaggery, and salt.
- 4 Add a little water and blend the mixture into a smooth paste.
- 5 In a small pan, heat oil and add the blended paste.
- 6 Cook the mixture on medium heat for about 5 minutes, stirring continuously.
- 7 Adjust the consistency with water as needed and cook for another 2-3 minutes.
- 8 Remove from heat and let it cool before serving.
Tips
Adjust the number of green chilies according to your spice preference.