Til(sesame seed) ki dry chutney

The dry chutney, can be stored for several days at normal room temperature. It is something very convenient and delicious too, you can serve with breakfast or lunch. It goes very well with south indian dishes also, like dosa, idli or uttapam.
My husband mixed the chutney along with ghee /oil and enjoy the late night snacks with left over rice or chapati.
Black sesame seed increases energy level, nourishes the brain, and slow downs ageing.
Regular consumption of this can help to reduce the symptoms of backache and painful stiff joint.

Ingredients:

  •  Black Sesame seed: 100 gm
  • Chana dal (split Bengal gram): 50 gm
  • Red chili: 5-6no.
  • Garlic: 6-7 flacks
  • Salt: half teaspoon

Preparation:

  1. Take a wok, dry roast sesame seed. Keep aside and allow to cool.
  2. Peel out the skin of garlic, dry roast garlic and red chili. Keep aside.
  3. Also roast chana dal with 2-3 drops of oil. Keep aside.

Method:

  1. Take a grinding jar, put chana dal and red chili.
  2. Grind this and add sesame seed, garlic and salt.
  3. Grind till become powder.
  4. Dry chutney is ready.
  5. Note: You can mix this chutney with ghee /oil.
  6.  You can store this for several days.
Til (sesame seed) ki chatney

Til (sesame seed) ki chatney

Ingredients

Ingredients

dry roast sesame seed

dry roast sesame seed

dry roast chili

dry roast chili

dry roast garlic

dry roast garlic

chana dal and red chili.

chana dal and red chili.

chana dal and red chili powder

chana dal and red chili powder

adding garlic  into chana dal and red chili powder

adding garlic
into chana dal and red chili powder

adding sesame seed

adding sesame seed

Til (sesame seed) ki chatney

Til (sesame seed) ki chutney

Black sesame seed increases energy level, nourishes the brain, and slow downs ageing.

Regular consumption of this can help to reduce the symptoms of backache and painful stiff joints.

 

CC BY-NC-SA 4.0 Til(sesame seed) ki dry chutney by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

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