Maharashtrian Sesame Chutney - Make Easy Til-Koot
Roast sesame seeds until fragrant and crisp. Cool and pulse-grind to a coarse powder. Roast coconut powder till light golden, add to ground sesame seeds; add remaining ingredients and pulse grind again to blend flavors. Serve on the side with a traditional Indian meal; also excellent with Idli / Dosa / Utthappam, sprinkled on fresh bread, etc. Enjoy!
Equipment
- electric spice grinder or food processor; coffee grinder OK; if not available, can make it the old-fashioned way with mortar and pestle
Ingredients
- 3/4 cup Brown sesame seeds If not available, white seeds OK- also called "polished" - slightly different flavor/texture and nutrition information; I do not recommend using black sesame seeds in this recipe
- 3 tbsp Dried Coconut "powder" - finely grated Note: this is NOT the same as coconut flour; if not available, grate/shred dried/desiccated coconut
- 1/2 tsp Salt fine textured; adjust as per taste preference
- 1 tsp Sugar granulated; adjust as per taste preference
- 1 tsp Red chilli powder (cayenne) adjust as per spiciness preferred
- 1 tsp Roasted cumin powder
- 1/2 tsp Amchur powder adds tartness; OK to omit if not available; also see Recipe Notes for alternatives
- 1 tsp Garlic - (optional) - freshly minced/pounded I don't recommend garlic powder as a substitute
- 2 tsp Dried mint leaves (optional)
Instructions
- Place sesame seeds in a wok or wide frying pan (10 inch/25 cm). Dry roast seeds, stirring constantly on medium heat until fragrant and toasted crisp. Transfer to a bowl and set aside to cool.
- While the seeds cool, add coconut powder to the same wok/pan and roast till light golden and crisp, stirring constantly, decreasing heat if needed to prevent burning. Move pan away from hot stove-top and set aside to cool - it will continue to get darker in the hot pan. If you don't want it to do that, transfer immediately from the hot pan to a cool stainless steel plate/bowl
- When sesame seeds are completely cooled to room temperature, transfer to a spice grinder or food processor. Pulse-grind, stopping every few seconds, till seeds are coarsely powdered; stir as needed between pulses, to break up any clumps that form. Pulse-grinding minimizes overheating, which can become a problem.Overheating causes oil to ooze from the seeds which make them clump into an oily mass- once it does that, it is almost impossible to grind any further.
- Transfer to a medium mixing bowl. Add the roasted coconut powder and remaining ingredients. Mix well with a spoon.Transfer the mixture back into the food processor, and mix briefly, using pulse- action, to evenly distribute and blend all ingredients.
- Serve on the side with a traditional Indian meal; also excellent with Idli / Dosa / Utthappam, sprinkled on fresh bread, topping for sandwiches, tacos, etc.
- Enjoy!
Notes
Alternatives for Amchur:
Try one of the following options for adding a hint of tartness to Til-Koot, in case you cannot find Amchur (dried green mango,powder); adjust amounts as per taste preference- Dried Tamarind powder (Indian grocery stores)
- Sour Grape powder (middle-Eastern grocery stores)
- 1/4 tsp Sumac - ground (middle-Eastern grocery stores)
- 1/8 tsp citric acid - grind to a fine powder in a mortar and pestle before adding to Chutney
- 1/8 tsp (or a little more) Cream of Tartar
How to Store Til-Koot:
Store in a glass jar with a well-fitting lid.- Use within 2 weeks if stored at room temperature,
- Refrigerate to preserve freshness and prevent rancidity.
- good for about 3-4 weeks, possibly longer.
- Freeze, if you wish.
- good for about 2 months, possibly longer.
Nutrition
Calories: 72kcalCarbohydrates: 3gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 98mgPotassium: 71mgFiber: 2gSugar: 1gVitamin A: 80IUVitamin C: 1mgCalcium: 114mgIron: 1mg
Tried this recipe?Let us know how it was!