Sesame Chutney Til Chutney With Coconut

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 tamarind3 dried Kashmiri red chilies or dried byadagi chilies salt as required2 to 3 small to medium-sized garlic cloves3 tablespoons roasted white sesame seeds2 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.
12. Serve Coconut Sesame Chutney, Til Chutney or Ellu Chutney with Idli, Dosa, rice kanji or other South Indian snacks like Uttapam, Medu Vada, Mysore Bonda, etc.

Expert Tips

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Quick Onion Chutney Recipe | Vengaya Chutney Tomato Chutney Recipe (2 South Indian Variations) Coriander Chutney (Cilantro Chutney) Allam Pachadi | Ginger Chutney | Allam Chutney This Sesame Chutney post from the archives first published in May 2012 has been republished and updated on 2 May 2022.

title: “Sesame Chutney Til Chutney With Coconut " ShowToc: true date: “2024-09-06” author: “Gail King”

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 tamarind3 dried Kashmiri red chilies or dried byadagi chilies salt as required2 to 3 small to medium-sized garlic cloves3 tablespoons roasted white sesame seeds2 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.
12. Serve Coconut Sesame Chutney, Til Chutney or Ellu Chutney with Idli, Dosa, rice kanji or other South Indian snacks like Uttapam, Medu Vada, Mysore Bonda, etc.

Expert Tips

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Quick Onion Chutney Recipe | Vengaya Chutney Tomato Chutney Recipe (2 South Indian Variations) Coriander Chutney (Cilantro Chutney) Allam Pachadi | Ginger Chutney | Allam Chutney This Sesame Chutney post from the archives first published in May 2012 has been republished and updated on 2 May 2022.