Authentic Hyderabad Style Sesame ChutneyVeg
This traditional Sesame Seeds Chutney, or Til ki Chutney, is a delicious, nutty, and savory accompaniment perfect for South Indian tiffin items like idly, dosa, and upma. Made by roasting sesame seeds with coconut, garlic, cumin, and red chili seeds for a spicy kick, this chutney is finished with a fragrant tempering of mustard seeds, urad dal, and curry leaves. It offers the perfect balance of flavors for a quick and authentic side dish that pairs wonderfully with any breakfast meal.
Ingredients
2 tbsp Oil
4 cloves Garlic
1 cup Sesame Seeds
1 tbsp Chili Flakes
1 tsp Cumin Seeds
100 g Coconut
1 cup Tamarind Puree
to taste Salt
1 tsp Mustard Seeds
1 tsp Black Gram (Urad Dal)
pinch Asafoetida Powder (Hing)
2 sprigs of Curry leaves
pinch Sugar
Instructions
Step 1— Preparing the Chutney Base
1
Heat oil in a pan over a medium flame.
2
Add garlic cloves, sesame seeds, coconut pieces, red chili seeds (for spice), and cumin seeds to the pan.
3
Sauté the ingredients slowly for about 2–3 minutes until they are nicely roasted and fragrant.
4
Pour in the tamarind juice and add salt to taste, then immediately switch off the flame.
5
Allow the mixture to cool down slightly.
6
Transfer the mixture to a blender and process into a fine paste.
7
Add a little water as needed during blending to achieve the desired consistency, as sesame seeds tend to thicken quickly.
Step 2— Preparing the Tempering (Tadka)
1
In a separate pan, heat oil for the tempering.
2
Once the oil is hot, add mustard seeds and let them splatter.
3
Stir in the cumin seeds, urad dal, a pinch of hing, and curry leaves.
4
Cook for a few moments, then turn off the flame.
Step 3— Final Assembly
1
Transfer the blended sesame paste into a serving bowl.
2
Add a tiny pinch of sugar to the paste and mix thoroughly. (Ensure the sugar is minimal so it does not overpower the flavor).
3
Just before serving, pour the prepared tempering over the chutney and mix well.
4
Serve as a delicious accompaniment to dishes like dosa, idli, or upma.
