Jharkhandi Til Chutney
A nutty, tangy roasted sesame chutney ground with garlic and chilli, a common accompaniment to rice, roti and dhuska in Jharkhandi homes.
- Prep
- 10 min
- Cook
- 5 min
- Total
- 15 min
- Servings
- 4
- 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. Cook until they smell fragrant and pop lightly.
- 2
Add the dry red chillies to the same pan. Toast them gently for 1 minute.
- 3
Let the roasted sesame seeds and chillies cool down slightly.
- 4
Grind them with garlic, tamarind pulp, salt and a little water into a coarse paste.
- 5
Stir in a little extra water if you need a thinner consistency.
- 6
Mix in a drizzle of mustard oil for extra flavour before serving.
Chef's tips
Toast the sesame seeds over low heat and watch them closely, as they burn quickly and turn bitter. Grind to a coarse texture rather than a fine paste for the best bite.
Ingredient substitutions
- black sesame seeds → white sesame seeds
Storage
Refrigerate in an airtight container for up to 4 days.
Reheating
Not applicable; serve chilled or at room temperature.
Common mistakes to avoid
- •Roasting the sesame seeds too long until they burn and turn bitter.
Serving suggestions
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