Homemade Sesame Dry Chutney (Til Chutney)Veg

1

Start by cleaning the sesame seeds to ensure there is no debris.

2

Place the seeds in a pan over a low flame. To prevent them from burning while ensuring they cook thoroughly, add a few spoons of water to the pan.

3

This technique slows the roasting process and helps them cook evenly.

4

Roast until the water has evaporated and the seeds start popping, which indicates they are perfectly roasted.

5

Once roasted, transfer the seeds to a plate and allow them to cool down completely.

6

In the same manner, roast the cumin seeds on a low flame for a few minutes until fragrant, then remove them from the heat and let them cool.

7

Once all roasted ingredients are cooled, add the sesame seeds, cumin seeds, garlic cloves, salt, and red chilli powder to a blender.

8

Blend the mixture into a coarse powder. Avoid over-processing to maintain the desired chutney texture.

9

Serve your freshly made chutney with rice, roti, or bread.

10

You can store the remaining chutney in an airtight container for three to four weeks.