Maharashtrian Sesame Chutney – Make Easy Til-Koot

Maharashtrian Sesame Chutney – called Til-Koot in Marathi, it’s super easy to make this spicy, aromatic and nutty chutney powder with roasted sesame seeds. It’s nice to have this chutney on hand all the time, and not just to enjoy with a traditional Maharashtrian meal.

I love sprinkling it on a slice of butter-slathered fresh bread… or with Idli, Dosa, Utthappam, Puris…. But hey, let’s do some fusion stuff…. sprinkle it on Tacos and Pita Pocket sandwiches too …. you get the idea. Heck, I sometimes reach into the jar and pop a small spoonful into my mouth, just by itself! Yumm!

Health Benefits of Sesame Seeds

Sesame seeds are yet another marvel of nature! Don’t underestimate the power of this tiny seed – it packs an abundance of nutrients that support both physical and mental well-being. Its multidimensional impact on health and wellness continues to be investigated via modern scientific methods. The results, not surprisingly, align very well with ancient Ayurvedic descriptions of the health benefits of sesame seeds and sesame oil.

So…. what exactly are some of the benefits of sesame seeds/oil? Sesame seeds are believed to support cardiovascular health, lower blood pressure and blood sugar, ease osteoarthritic discomfort such as knee pain, etc. All these effects seem to be related to the presence of a substance called Sesamin, a lignan known to possess antioxidant and anti-inflammatory properties.

Sesame seeds are also rich in protein, “good fats”, and numerous micronutrients. Besides being rich in calcium, they also contain iron, copper, zinc, selenium and Vitamin B6. All of these are vital in producing thyroid hormones – this is why sesame seeds are believed to support thyroid health as well.

Til-Koot – a popular Maharashtrian condiment

Folks from Maharashtra love this deliciously spicy, tongue-tickling condiment they call Til-Koot. “Til” means sesame seeds in Marathi and “Koot” means pounded (to a coarse powder). In the olden days, before our wonderful modern appliances made our lives simpler, this Chutney was made by pounding the ingredients in a large metal/stone mortar and pestle called Khal-Batta (‘Khull’ – rhymes with dull – ‘But-thaa’) – pain-staking work! I am ever so grateful that I don’t have to do that!

A pantry staple in many a Maharashtrian household, this dark golden brown sesame chutney gives off a rich and inviting aroma. The nutty texture of the crushed sesame seeds serves as the perfect vehicle for the spicy heat of chilli peppers, delicately balanced with a hint of sweetness from sugar. Enjoy it with hot chapatis, Bhakri, Dhirda, Thalipeeth,…. or even just with steaming hot rice and Ghee – oh, the Til-Koot elevates everything!

Roast the Sesame seeds first

You begin by roasting the sesame seeds on medium heat until they become fragrant and crisp – make sure you don’t burn them or they will taste bitter! Then set them aside to cool thoroughly before grinding them in a spice grinder or food processor.

This cooling step is really critical: if you attempt to grind the seeds while still warm, you will quickly end up with a sticky greasy clump! Why? The oil oozes out from the warm seeds when they are crushed and immediately binds the solids together. Good luck with grinding this sticky mass any further – the clump refuses to budge!

So…. just cool the roasted seeds thoroughly. Yeah, you can even put it in the freezer for a few minutes to cool it down fast.

Roast desiccated coconut powder

While you’re waiting for the roasted sesame seeds to cool, roast the dried coconut powder. Note that coconut powder, which is just finely grated desiccated coconut, is NOT the same as coconut flour. You can generally find coconut powder in the Indian grocery stores in the US.

If it is not available where you live, no worries… Just take a small piece of dried coconut and shred it – the finer the better. That’s what my Mom used to do, since “ready-made” coconut powder was not always available. Of course, this does mean a little extra work. However, since you only need a little bit in this recipe, it’s not too much of an arm-workout.

If you have never roasted dry coconut before, a word of caution is in order. Roast on low-medium heat and stir continuously; You need to be extra-alert… The coconut can go from a beautiful light golden hue to black and burnt in a matter of seconds! How do I know this? Yeah… I’m guilty! I’ve sometimes let my attention wander for just a few seconds…. And NO, you cannot salvage this – you just have to throw away the burnt mess and start over!

Grind the roasted sesame seeds

Place the cooled sesame seeds in a spice grinder or food processor and pulse-grind, a few seconds at a time. Why? To minimize over-heating the seeds. As I described earlier, this would cause oil to ooze from the seeds and then become impossible to grind. Also, if you’re using a small spice-grinder, I recommend grinding it in small batches. Do not over-fill the grinder to get it done in one shot!

Transfer the ground sesame seeds to a mixing bowl, add the roasted coconut and seasonings. Mix with a spoon and put it back into the grinder/food processor for a quick blitz to blend everything together.

Ta Daaa… the Til-Koot’s ready!

Special Diets

This nutrient-packed Maharashtrian sesame chutney is vegetarian and vegan; it is also gluten-free and soy-free; if you wish to avoid nuts, you can omit the dried coconut and use more sesame seeds instead, or replace the coconut with crushed pumpkin seeds. Garlic is optional – I sometimes add it and sometimes don’t. My Dad particularly disliked garlic, so Mom would generally make it without garlic.

The dried mint (Pudina) is my personal preference. Traditional Maharashtrian Til-Koot does not typically have mint, which is why I’ve listed it as an optional ingredient. I often add it though – I absolutely love the flavor and aroma of mint mixed in with the roasted, nutty sesame seeds. Folks who know me will probably roll their eyes and say “Yes, we know all about your love of mint!!”

I hope you decide to make this simple Maharashtrian Sesame Chutney soon. Serve the tasty Til-Koot with any Indian meal as a condiment – enjoy it with Chapati, Paratha, Puri, Thalipeeth, Dhirda …. Idli, Dosa, Utthappam…. bread and butter… tacos… pita sandwiches…. and anything else you want to add an extra “Oomph” to!

Are you addicted, like me, to chutneys, pickles, dips and other such delectable condiments? Then do check out some that I have posted, such as:

• Lasoon-Khobra Chutney – Garlic-Coconut chutney powder, perfect with Batata Vada
• Peanut Chutney – yogurt-based spicy dip with peanuts
• Chunky and Spicy Tomato Chutney – tangy and spicy, perfect with Idli, Dosa, etc.
• Green Chilli Pickle – pickled fresh green chillies – Indian-style
• Lemon Pickle – suitable for Upvas (religious fast)
• Pickled and Spicy Radish Greens – don’t throw the greens!
• Purple Kale Stems Pickle – don’t throw the thick stalks and leaf-veins – pickle them!
• Fresh Cranberry Pickle – tart, spicy and gloriously crimson
• Apricot “Duck” Sauce – dipping sauce for egg rolls and other fried foods
• Methambaa – sweet, sour and spicy, made with unripe mangoes
• Spiced apple relish – for pancakes and more

Do leave a review and star rating – for this recipe and, of course, other recipes that I hope you decide to try. Much appreciated.

Enjoy!