Til Chutney
A nutty, spicy, and slightly sweet chutney from Maharashtra made with roasted sesame seeds, peanuts, and garlic. This versatile condiment pairs perfectly with bhakri, vada pav, or as a side with any meal.
For 8 servings
Roast the Ingredients
- Place a heavy-bottomed pan on low-medium heat. Add the white sesame seeds and dry roast for 3-4 minutes, stirring continuously until they turn light golden and start to pop. Immediately transfer to a plate to cool.
- In the same pan, dry roast the raw peanuts for 5-6 minutes, stirring often, until they are fragrant and have dark spots. Transfer to another plate to cool completely.
- Once the peanuts are cool to the touch, rub them between your palms or in a clean kitchen towel to remove the skins. Discard the skins.
- Return the pan to the heat. Add the garlic cloves and dried red chilies. Roast for 1-2 minutes until the garlic is lightly browned and the chilies are crisp and fragrant. Be careful not to burn them.
Grind the Chutney
- In a grinder jar or food processor, combine the roasted sesame seeds, deskinned peanuts, roasted garlic, red chilies, tamarind paste, jaggery, and salt.
- Pulse a few times to grind everything into a coarse, crumbly powder without adding any water.
- Add 2 tablespoons of water and grind again to form a thick paste. Scrape down the sides of the jar.
- Continue adding 1 tablespoon of water at a time and grinding until you achieve a thick, semi-smooth consistency. Avoid adding too much water.
Serve and Store
- Transfer the Til Chutney to a serving bowl. It is ready to be served.
- Serve as a side with Maharashtrian staples like jowar or bajra bhakri, thalipeeth, or as a condiment with vada pav and other snacks.
- Store any leftovers in an airtight container in the refrigerator for up to one week.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast all ingredients on low to medium heat to develop a deep, nutty flavor without burning them, which can make the chutney bitter.
- 2For a dry powder version (often called Til Kut), omit the tamarind paste and water. You can add 1 teaspoon of amchur (dry mango powder) for tanginess.
- 3The consistency is adjustable. Use less water for a thicker, spreadable chutney, or a little more for a slightly looser one.
- 4Letting the roasted peanuts cool completely is key to easily removing their skins.
- 5For extra flavor, you can add 2 tablespoons of dry roasted desiccated coconut along with the other ingredients before grinding.
Adapt it for your goals.
Flavor Addition
Add 1 teaspoon of roasted cumin seeds while grinding for a warmer, earthier flavor.
Spicier VersionSpicier Version
Increase the number of dried red chilies or use a spicier variety like Guntur chilies for more heat.
With CoconutWith Coconut
Incorporate 1/4 cup of dry roasted desiccated or fresh coconut for a richer, slightly sweeter taste, common in coastal Maharashtrian versions.
No Garlic VersionNo Garlic Version
For a version without garlic, simply omit it. The chutney will still be delicious with the primary flavors of sesame and peanuts.
Why this is on our healthy list.
Rich in Healthy Fats
Both sesame seeds and peanuts are excellent sources of monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help lower bad cholesterol levels.
Good Source of Minerals
Sesame seeds are packed with essential minerals like calcium for bone health, magnesium for muscle function, and zinc for boosting immunity.
Plant-Based Protein
This chutney provides a good amount of plant-based protein from peanuts and sesame seeds, making it a nutritious addition to vegetarian and vegan diets.
Aids Digestion
The inclusion of tamarind can help stimulate digestion. It is known for its mild laxative properties and can aid in maintaining a healthy digestive system.
Frequently asked questions
One serving of Til Chutney (approximately 2 tablespoons) contains around 80-100 calories, primarily from the healthy fats in sesame seeds and peanuts.
