sesame chutney recipe | coconut sesame chutney recipe

Jump to Recipe

Sesame chutney recipe with step by step photos – this chutney is a variation of my mom’s Coconut sesame chutney that she usually makes. The chutney pairs very well with idli, dosa and with rice kanji (savory rice porridge).

sesame chutney, coconut sesame chutney

I made the Sesame chutney when I made poha dosa. It was superb with the poha dosa. The leftover chutney we had with some onion pakoda. You can serve it with other pakora varieties as well.

You can make many varieties of coconut chutney recipes like: Coconut chutney, Red coconut chutney, Hotel style coconut chutney and have them with South Indian snacks like rava idli, masala dosa and uttapams. A simple chutney adds so much flavor and taste to South Indian snacks that you won’t feel like having them without a chutney along with it.

The color of the chutney is bright orange as I have added Kashmiri red chilies to the chutney. The only variation in this recipe is the addition of roasted peanuts and dry red chilies.

This sesame coconut chutney Does not have any tempering done. after grinding with some water, you can just serve it directly with idlis or dosas. So this is a quick and easy chutney, if you have all the ingredients at home. Even bachelors or novice cook can make it easily at home.

If you are looking for more Chutney recipes Then do check:

If you made this recipe, please be sure to rate it in the recipe card below. Sign Up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspirations.

sesame chutney recipe

sesame chutney

Coconut sesame chutney recipe to go along with idlis, dosa, uttapam and with rice kanji (savoury rice porridge)
4.84 from 6 votes
Prep Time 15 mins
Total Time 15 mins
Cuisine South Indian
Course Side Dish
Servings 4


  • 1 cup grated coconut - fresh or dessicated
  • 3 tablespoons roasted sesame seeds
  • 2 tablespoons roasted peanuts
  • 1 tablespoon seedless tamarind
  • 3 dry red kashmiri chilies or dry red bedgi chilies , broken and deseeded
  • 2 to 3 garlic cloves
  • salt as required
  • 1 cup water for grinding or as required


  • Heat a pan. Keep the flame to a low. Add 2 tablespoon peanuts (moongphali) and roast them stirring often till they become crunchy. Remove and keep aside. 
  • In the same pan, add 3 tablespoon sesame seeds (safed til) and roast them stirring often till they become a light golden. Remove and keep aside. Let the peanuts and sesame seeds cool down. 
  • In a blender jar, add roasted peanuts, roasted sesame seeds and 1 cup fresh grated or desiccated coconut.
  • Then add 1 tablespoon of seedless tamarind (imli), 2 to 3 garlic cloves, 3 dry red chilies which are broken and deseeded. Also add salt as required.
  • Lastly add 1 cup of water or as consistency required.
  • Grind all the ingredients to a smooth paste.
  • Serve sesame chutney with idli, dosa or rice kanji or other south indian snacks like uttapam, medu vada etc.

Nutrition Info (Approximate values)

Nutrition Facts
sesame chutney
Amount Per Serving
Calories 229 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 13g81%
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Sodium 341mg15%
Potassium 316mg9%
Carbohydrates 13g4%
Fiber 5g21%
Sugar 6g7%
Protein 5g10%
Vitamin A 323IU6%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 2mg10%
Vitamin B6 1mg50%
Vitamin C 49mg59%
Vitamin E 1mg7%
Vitamin K 5µg5%
Calcium 79mg8%
Vitamin B9 (Folate) 23µg6%
Iron 2mg11%
Magnesium 61mg15%
Phosphorus 121mg12%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Like what you see?

Stay up to date with new recipes and ideas.

How to make sesame chutney

1. Firstly we will dry roast 2 tablespoon peanuts (moongphali) on a pan. You can skip this step if you already have roasted peanuts with you.

sesame coconut chutney recipe

2. Roast the peanuts till they become crunchy in color. You will see some black spots on then when they are roasted well. You can peel the peanuts if you wish. I haven’t peeled the peanuts for this chutney recipe.

sesame coconut chutney recipe

3. Keep the roasted peanuts aside in a plate.

sesame coconut chutney recipe

4. In the same way, dry roast 3 tablespoon sesame seeds (safed til).

sesame coconut chutney recipe

5. Roast them till they change to light golden color. But don’t burn them.

sesame coconut chutney recipe

6. Keep the roasted sesame seeds (bhuna hua til) aside. Let both the peanuts and sesame seeds cool down.

sesame coconut chutney recipe

7. Measure and keep all the ingredients ready for making coconut sesame chutney.

sesame coconut chutney recipe

8. In a blender jar add roasted sesame seeds and 1 cup fresh grated or desiccated coconut.

sesame coconut chutney recipe

9. Next add add roasted peanuts, 1 tablespoon of seedless tamarind (imli), 2 to 3 garlic cloves (lahsun), 3 dry red chilies which is broken and deseeded. Also add salt as required.

sesame coconut chutney recipe

10. Lastly add 1 cup of water or as consistency required.

sesame coconut chutney recipe

11. Grind all the ingredients to a smooth paste.

sesame coconut chutney recipe

12. Serve coconut sesame chutney with idli, rava dosa or rice kanji or other South Indian snacks like uttapam or medu vada or mysore bonda etc.


Share This Recipe:


Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

Get My Secrets to Great Indian Food
Sign up for my FREE Beginners Guide to Delicious Indian Cooking

Comments are closed.


  1. Hi dassana,
    in the recipe steps, while grinding, peanut addition is missing. It’s obvious though and also there in the pics but just in case.

    1. thanks ruchi for informing me. i have added the peanuts step. thanks again ????

  2. Can you tell me please that this chatney has how long fridge life ?
    And I think instead of tamarind we can use fresh lemon juice or lime juice too its a very good taste and smell too.

    1. since coconut is used along with tamarind, it stays good for 2 to 3 days in the fridge. you can also keep in the freezer for 4 to 5 days. you can lemon juice but with lemon juice the quality of sour taste is different than with tamarind.

    1. tamarind gives a slight sourness to the chutney and balances the flavor & taste of sesame seeds. insetad of tamarind, you can add a few drops of lemon juice.

See More Comments