Sesame Chutney recipe made with sesame seed (til), garlic, cumin seed and green chilies. This chutney goes well with toasted bread or as a side dish with chapati and dosas.
At home we usually have this sesame chutney with toasted bread or chapatis. It tastes yum at the same time it’s very healthy. I usually make and refrigerate for a week. You could also club sesame chutney with rice, lentils, meals, sandwiches and condiments.
In India we are blessed to have so many varieties of chutney and have the luxury of eating as well as making them. Mostly chutneys are great for health as most of them are low fat and are nay day better then a fatty mayo or dips. We love mint chutney, hotel style coconut chutney and peanut powder chutney.
Sesame seeds are great source of calcium. Sesame seeds are main ingredient for Tahini paste in middle east countries. Sesame contains copper, iron, calcium, phosphorus, vitamins.
Again this recipe comes from my mom’s fab collection and I can never thank her enough.
- Soak the sesame seed for 3-4 hrs.
2. Combine all the ingredients mentioned above in a grinder. Add 2 tbsp water while grinding.
3. Grind all into a processor until smooth paste is formed.
4. Remove and store in an air-tight bottle and place in the refrigerator. You can store it upto 5 to 7 days in the fridge.
Serve sesame chutney as a side dish with any Indian meal. I have drizzled some olive oil on top but it’s optional.
Sesame Chutney recipe card below:
- 1 cup white sesame seeds (til) soaked in water for 3 to 4 hours
- 5-6 garlic cloves ( i love garlic hence used 7-8 garlic cloves)
- 1 tsp cumin seed
- 1/4th tsp turmeric
- 2-3 green chilies or as required
- salt as required
- Combine all the ingredients mentioned above in a grinder. Add 2 tbsp water while grinding.
- Grind all into a processor until smooth paste is formed.
- Remove and store in an air-tight bottle and place in the refrigerator. You can store it upto 5 to 7 days in the fridge.