Til ko Achar (Sesame Chutney)
A nutty, deeply roasted sesame seed chutney with garlic and chilli, ground coarse in the traditional grandmother-style method.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 70 kcal
Equipment
- •Dry pan
- •Mortar and pestle or blender
Nutrition
Per serving, approximate
- Calories
- 70 kcal
- fat
- 6 g
- carbs
- 3 g
- fibre
- 2 g
- protein
- 2 g
- calories
- 70 kcal
Instructions
- 1
Toast the sesame seeds in a dry pan over low heat until golden and fragrant. Stir constantly so they do not burn.
- 2
Add the dried red chilli and garlic cloves to the same pan. Roast them lightly until softened.
- 3
Roast the tomato over an open flame or in the pan until charred and soft, if using.
- 4
Let the roasted ingredients cool slightly. Grind them with timur (citrusy pepper) and salt into a coarse, slightly oily paste.
- 5
Add a teaspoon of water while grinding if you need to loosen the texture.
- 6
Stir in the mustard oil and lemon juice.
- 7
Mix everything well and transfer the chutney to a serving bowl.
Chef's tips
Toast the sesame seeds slowly over low heat. They burn easily and will turn bitter if rushed.
Ingredient substitutions
- timur → a pinch of ordinary black pepper
Storage
Store in an airtight jar in the fridge for up to 2 weeks.
Reheating
Not required; served at room temperature.
Common mistakes to avoid
- •Grinding the sesame seeds while they are still hot, which makes the chutney overly oily and sticky.
Serving suggestions
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