Sunday, 31 May 2015

Tilachi Chutney (White Sesame Seed Chutney) Recipe

If you've read my Storypick article , you'll remember that I strongly believe that nobody does condiments like we Indians do. I just checked my pantry yesterday and saw 3 types of spicy pickles, 2 types of sweet pickles and 2 types of dry chutneys. I still felt like making this chutney because it's my husband's favourite (and you can never have too many chutneys!). No wonder, we've ended up adding the word 'chutney' to the English language!

Tilachi Chutney (White Sesame Seed Chutney) Recipe

Tilachi chutney is a quick fix for your spice cravings. It takes exactly 15 minutes to make and has beautiful combination of nutty, pungent and salty flavours. You can eat it like you'd eat pickles. It makes for a great accompaniment to your everyday roti, sabzi and dal chawal. I particularly like to add zing to my varan-bhaath (steamed rice with steamed toor dal) with it.

Tilachi Chutney (White Sesame Seed Chutney) Recipe
Let's not forget that white sesame seeds also have many health benefits.They have oleic acid that helps lower the LDL (bad cholesterol). They're also a rich source of anti-oxidants, growth proteins and Vitamin B. This chutney takes very little cooking, therefore preserving these nutrients. So, eating this chutney makes for a great way to get all these micro-nutrients.

Tilachi Chutney (White Sesame Seed Chutney) Recipe

Preparation Time: 5 minutes
Making Time: 10 minutes
Total Time: 15 minutes


50gms white sesame seeds
2 tsps Kashmiri red chilly powder
1 dried kokum
Salt to taste


Dry roast the sesame seeds on a low flame. They're done when they just start to pop out of the pan (about 4-5 minutes). 

Let them cool for about 2 minutes.

In a mixer grind together the roasted sesame seeds, the dried kokum, the red chilly powder and the salt. Grind for about 2 minutes till it forms a smooth powder. Don't grind too much or the sesame seeds will start releasing oil.

Serve as an accompaniment to virtually anything!