Sesame Chutney to serve with with idli, dosa, uttapam, rice kanji (savory rice porridge), steamed rice etc. This recipe also has coconut, tamarind, red chillies and garlic in it.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: Not specified
  • Total time: 15 minutes
  • Yield: 4
  • Category: Side Dish
  • Cuisine: South Indian

Ingredients

  • 1 cup fresh grated coconut (or dessicated coconut)
  • 3 tablespoons white sesame seeds
  • 2 tablespoons peanuts
  • 1 tablespoon tamarind (- seedless)
  • 3 dry kashmiri red chilies (or byadagi chilies, broken and deseeded)
  • 2 to 3 garlic cloves (- small to medium-sized)
  • salt (as required)
  • 1 cup water (for grinding or add as required)

Method

  1. Heat a pan on low flame. Add peanuts and roast them stirring often till they become crunchy and have black spots on them. Remove and keep aside.
  2. In the same pan, add sesame seeds and roast them stirring often till they become light golden and pop. Remove and keep aside. Let the peanuts and sesame seeds cool.
  3. In a blender jar, add roasted peanuts, roasted sesame seeds and grated fresh or desiccated coconut.
  4. Then add seedless tamarind, garlic cloves, red chilies which are broken and deseeded. Also add salt as required.
  5. Lastly, add 1 cup water or according to the required consistency you prefer.
  6. Blend all the ingredients to a fine and smooth consistency.
  7. Serve Sesame Chutney or Til Chutney with idli, dosa, rice kanji or other South Indian snacks like uttapam, medu vada, Mysore bonda, etc.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.