Himachali Til Chutney
A nutty, spicy chutney of roasted sesame seeds ground with red chilli, garlic and tamarind, served with bhaturu and siddu in Himachali homes.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 90 kcal
Equipment
- •Pan
- •Stone grinder or blender
Nutrition
Per serving, approximate
- Calories
- 90 kcal
- fat
- 7 g
- carbs
- 5 g
- fibre
- 2 g
- protein
- 3 g
- calories
- 90 kcal
Instructions
- 1
Heat the sesame seeds in a dry pan until they turn golden and start popping.
- 2
Toast the red chillies briefly in the same dry pan.
- 3
Let the roasted sesame and chilli cool down slightly.
- 4
Grind them with garlic, tamarind pulp and salt into a coarse paste.
- 5
Add water little by little until it is thick and easy to spoon.
- 6
Serve fresh alongside bread or siddu (steamed stuffed bread).
- 7
Taste and adjust the tanginess and salt before serving.
Chef's tips
Roast the sesame seeds over low heat and stir constantly so they do not burn and turn bitter.
Ingredient substitutions
- tamarind pulp → lemon juice
Storage
Refrigerate in an airtight jar for up to 4 days.
Reheating
Best served at room temperature; no reheating needed.
Common mistakes to avoid
- •Over-roasting the sesame seeds until they turn bitter.
Serving suggestions
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