Chutneys are an essential and inherent part of the vast Indian cuisine. This family of accompaniments is not just easy to make but also levels out the flavors, when paired with the most rich or robust dishes. One such chutney is the Sesame Chutney, also known as Til Chutney in Hindi or Ellu Chutney in Tamil. My version of the Sesame Chutney recipe is simple, yet tasty and gets done within minutes. I’m sure once you try it, you’ll long for more!
More on this Sesame Chutney
This Sesame Chutney recipe, which is also famous by the name of Ellu Chutney in Tamil Nadu, is a variation of my mother’s homemade Sesame Chutney made with Coconut. ‘Ellu’ means sesame seeds in Tamil. So, down south, this Til Chutney is made with either black or white sesame seeds.
My Coconut Sesame Chutney recipe has white sesame seeds (safed til). I usually make this Sesame Chutney to pair with Set Dosa as the chutney is super tasty with these soft fluffy dosas. But you can choose to enjoy the chutney with any South Indian snacks that you prefer.
The color of this Sesame Chutney is bright orange as I have added dried Kashmiri red chilies. Apart from this, my version has roasted peanuts too. This chutney also does not have a tempering. So, after grinding with some water, you can directly serve it.
The chutney has a tangy taste to it as I add tamarind. The sour quality of the tamarind helps to balance the slight bitter taste of sesame seeds and the spiciness of the red chillies.
If you are a coconut lover, there are many other chutneys like Coconut Chutney, Red Coconut Chutney and Green Coconut Chutney that you can try. These along with the Ellu Chutney (Til Chutney) are quick and easy recipes that can even be made at home by bachelors and novice cooks.
A simple chutney adds so much more flavor to any South Indian snack that it is served with. You can enjoy this Sesame Chutney too with idli, dosa, uttapam, rice kanji (savory rice porridge) or even a variety of pakoda and even as a condiment with simple steamed rice.
How to make Sesame Chutney
1. Firstly, we will dry roast 2 tablespoons peanuts on a pan. You can skip this step if you already have roasted peanuts with you.
2. Roast the peanuts till they have black spots on them and are crunchy. You can peel the peanuts if you wish. I haven’t peeled the peanuts for this chutney recipe.
3. Put the roasted peanuts on a plate and set them aside.
4. In the same way, dry roast 3 tablespoons white sesame seeds. Both polished and unpolished sesame seeds work in this recipe. Use what you have.
5. Roast the seeds till they pop and turn light golden or a pale golden in color. Make sure to not burn the seeds.
6. Put the roasted white sesame seeds on the same plate. Let both the peanuts and sesame seeds cool at room temperature.
7. Measure and keep all the ingredients ready for making coconut sesame chutney.
- 1 cup grated coconut (fresh or desiccated)
- 1 tablespoon seedless tamarind
- 3 dried Kashmiri red chilies or dried byadagi chilies
- salt as required
- 2 to 3 small to medium-sized garlic cloves
- 3 tablespoons roasted white sesame seeds
- 2 tablespoons roasted peanuts
- 1 cup water or as needed
8. In a blender jar, add roasted sesame seeds and 1 cup grated fresh or desiccated coconut.
9. Next, add roasted peanuts, 1 tablespoon tamarind, 2 to 3 garlic cloves, 3 dried red chilies that are broken and deseeded. Also add salt as required.
10. Lastly add 1 cup of water or according to the required consistency you prefer.
11. Blend all the ingredients to a smooth and fine consistency.
- While dry roasting the sesame seeds, make sure not to burn them.
- You can use dried red byadagi chilies in case you don’t have Kashmiri red chilies. But, make sure to use the byadagi chilies in moderation or as per your spice preferences.
- You can use lemon juice in place of tamarind.
- This Sesame Chutney stays good for 4 to 5 days if kept in the freezer. If you are refrigerating it, it will stay good for about 1 day.
Tamarind gives a slight sourness to the chutney and balances the flavor and taste of sesame seeds. If you don’t have tamarind, you can add a few drops of lemon juice. In case you don’t have either of them, you can make the chutney without any of these.
Since coconut is used in this chutney along with tamarind, it stays good for about 1 day in the refrigerator. You can also freeze it to keep it good for 4 to 5 days.
Yes, you can.
You can serve this chutney with any South Indian snack like idli, dosa, uttapam, medu vada or even with different types of pakoda.
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Sesame Chutney | Til Chutney (With Coconut)
- 1 cup fresh grated coconut or dessicated coconut
- 3 tablespoons white sesame seeds
- 2 tablespoons peanuts
- 1 tablespoon tamarind – seedless
- 3 dry kashmiri red chilies or byadagi chilies, broken and deseeded
- 2 to 3 garlic cloves – small to medium-sized
- salt as required
- 1 cup water for grinding or add as required
- Heat a pan on low flame. Add peanuts and roast them stirring often till they become crunchy and have black spots on them. Remove and keep aside.
- In the same pan, add sesame seeds and roast them stirring often till they become light golden and pop. Remove and keep aside. Let the peanuts and sesame seeds cool.
- In a blender jar, add roasted peanuts, roasted sesame seeds and grated fresh or desiccated coconut.
- Then add seedless tamarind, garlic cloves, red chilies which are broken and deseeded. Also add salt as required.
- Lastly, add 1 cup water or according to the required consistency you prefer.
- Blend all the ingredients to a fine and smooth consistency.
- Serve Sesame Chutney or Til Chutney with idli, dosa, rice kanji or other South Indian snacks like uttapam, medu vada, Mysore bonda, etc.
- Both polished and unpolished sesame seeds can be used in the recipe.
- Instead of dry red chillies you can also use green chillies. Add as needed depending on the spiciness you prefer.
Nutrition Info (Approximate values)
This Sesame Chutney post from the archives first published in May 2012 has been republished and updated on 2 May 2022.