Til Chutney (Sesame Chutney)
A coarse, nutty chutney of roasted sesame seeds ground with garlic, tamarind and chillies, an old-fashioned Bihari accompaniment now less commonly made.
- Prep
- 10 min
- Cook
- 5 min
- Total
- 15 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 90 kcal
Equipment
- •Mortar and pestle or grinder
Nutrition
Per serving, approximate
- Calories
- 90 kcal
- fat
- 7 g
- carbs
- 5 g
- fibre
- 2 g
- protein
- 3 g
- calories
- 90 kcal
Instructions
- 1
Toast the sesame seeds in a dry pan over low heat until lightly golden and fragrant. Let them cool completely.
- 2
Toast the dried red chillies in the dry pan for a short time until they smell fragrant.
- 3
Grind the roasted sesame seeds, chillies, garlic, tamarind pulp, roasted peanuts and salt into a coarse paste. Add water as needed.
- 4
Heat the mustard oil in a small pan until it begins to smoke. Let it cool slightly.
- 5
Pour the warm mustard oil over the ground chutney. Stir everything together well.
- 6
Spoon into a bowl. Serve with litti (stuffed whole-wheat balls), rice or parathas (flaky flatbreads).
Chef's tips
Toast the sesame seeds gently on low heat because they burn quickly and turn bitter. Use a mortar and pestle for a traditional coarse texture.
Ingredient substitutions
- tamarind pulp → lemon juice
Storage
Refrigerate in an airtight container for up to 4 days.
Reheating
Best served cold or at room temperature; no reheating needed.
Common mistakes to avoid
- •Over-toasting the sesame seeds until dark, which makes the chutney taste bitter.
Serving suggestions
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