Til Ki Chutney/ Sesame seeds chutneyJump to recipe
Til Ki Chutney is a popular chutney from the State of Uthrakhand, India. I came across this chutney while I was researching for chutney recipes for a contest. The cuisine of Uthrakhand is very simple, flavouful and nutritious. Uthrakhand is a hilly region, therefore the cuisine is such that it takes care of the nutrient requirements of a high energy environment. The food is mostly one that gives warmth as hilly regions are very cold.
Til is considered to be a warm food, meaning one that gives warmth to the body. That’s why it is consumed during winter months in North india in the form of Til ki Patti and Revari. However, down south Til or Sesame oil is extensively used for cooking. It is considered to have anti inflamatory properties and good for the heart,and hence called “Nalla Ennai” literally traslated means “good Oil”.
Did you know that Sesame seeds are high in Calcium, that’s why women and young girls must make it a point to consume them. You must have noticed that our elders always roast, soak or sprout these seeds before use. This is because Sesame needs have some anti nutrients, which restrict the absorption of the good nutrients. Once soaked, roasted or sprouted, the anti nutrients become weaker. Nothing can beat age old wisdom, don’t you agree?
Coming to the Til Ki Chutney, its an extrmely simple 4 ingredient chutney that goes with most cuisines. I have tried them with Idli, Dosa, Roti, and also Falafels and I would recommend the same to you.
I used this chutney as a base for my healthy burger recipe that I made with the Beet Falafels. Check that post here for the video.
I have made this a rather long post for a simple recipe, but considering all the nutritive goodness of the seeds, I had to do it. I also wanted to share that fromthe time I became aware of the goodness of these seeds, I also have them in my masala box and add a few seeds along with the Tadka or tempering.
While you are here I request you check out my other recipes on the blog like Roasted Red Bell peppers Chutney, Coconut Tomato Chutney, Bombay Chutney, Dosakaya chutney, Aati kachina Takkali Kuzhambu, and more…
- Til/ Sesame/Ellu 1/2cup
- Fresh Coriander leaves 1/4 bunch(100gms)
- Green chillies 2 or as per taste
- Cumin seeds 1/2 tsp
- Lemon juice of 1/2 a lemon
- Salt as required
- Water about 2 tbsp
- Heat a kadai or pan and drop in the sesame seeds. Stir continuously and roast them until they are hot to touch. We don’t want them to splutter. So just as a few splutter turn off the stove and transfer the seeds to a plate to cool.
- Now put the cooled seeds into a blender,and add the remaining ingredients- coriander leaves, green chillies, cumin seeds and give it a spin.
- Now add salt, followed by a squeeze of lemon and blend again to a semi fine paste. Use water if required. I used about 2 tbsp. The chutney is ready to serve.
Heat a kadai or pan and drop in the sesame seeds. Stir continuously and roast them until they are hot to touch. We don’t want them to splutter. So just as a few splutter turn off the stove and transfer the seeds to a plate to cool. Now put the cooled seeds into a blender,and add the remaining ingredients- coriander leaves, green chillies, cumin seeds and give it a spin. Now add salt, followed by a squeeze of lemon and blend again to a semi fine paste. Use water if required. I used about 2 tbsp. The chutney is ready to serve.
- The Sesame seeds must not be roasted too much. Just roasting until they are hot will do. Too much roasting will make the chutney nutty.
- However, if you like the nuttiness, then they can be rosted until they splutter.
- I recommend not making this chutney with raw sesame seeds, that is without roasting them. Reason given in introduction.
- This chutney goes well with most dishes and cuisines.
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