17 January, 2018
SESAME SEEDS/TIL/YELLINA CHUTNEY
A winter special chutney recipe which goes well with almost everything like chapati, poori, phulka, paratha, but tastes best with akki rotti (rice flour roti) and hot steaming rice ! I make it compulsorily during Shankranthi/Sankranthi festival to go with sesame seeds/til/yellina akki rotti (rice flour roti). It is very simple to make with very few ingredients which are definitely available easily at home.
Some other chutney recipes in my blog are raw mango chutney , nellikayi mosaru chutney , menthya soppu chutney , nellikayi-pudina chutney , nellikayi-kottambari chutney , bettada nellikayi chutney , Guava chutney , hagalakayi chutney , mango-sprouted methi chutney , mint/Pudina chutney , almond/badami chutney , winter carrot chutney , carrot chutney , kadalebele chutney , Anjoora/anjeer chutney , cabbage chutney , Pineapple chutney , Pineapple-bengal gram chutney , tomato chutney , curry leaves chutney , Fresh coconut chutney
Ingredients :
- Grated fresh coconut – 1&1/2 cup
- White sesame seeds/yellu – 2 tbsp
- Groundnut – 1 tbsp
- Tamarind – 1 inch piece
- Jaggery – 1 inch piece
- Whole red chillies – 8 (for color) 2 (for hotness)
- Salt to taste
For tempering :
- Oil – 1 tsp
- Mustard seeds – 1/4 tsp
- Sesame seeds – 1/2 tsp
- Curry leaves – few
- Hing – 1/4 tsp
PROCEDURE :
- Dry roast sesame seeds, groundnut and red chillies without burning, now add in tamarind, jaggery and coconut, fry for a while and remove from the gas
- Now allow them to cool, add in salt and grind into a coarse paste using little water
- Prepare tempering using the ingredients listed below the heading ‘for tempering’
- Pour it on the ground chutney, mix well and serve
