TIL KI CHUTNEY
(YIELD 1-1.5 CUPS COOKING TIME: 30-45 MINUTES)
This chutney is mainly prepared during winters and is great with toor dal and steamed rice or with Gahat Ke Paranthe. It can also be used as a dip for various snacks. This chutney is usually made with “bade nimbu” large lemons that people normally have growing in their kitchen garden. They are quite huge, so one is generally enough, but can be substituted by the other normal ones. Til chutney is more common in Garhwal but Bhang chutney is made in Kumaon. It can be made ahead and stored in the refrigerator for a couple of weeks.
Ingredients
200 gm sesame seeds a handful of coriander leaves
2-3 garlic cloves (optional)
1-inch piece of ginger
2-3 green chilies
juice of 1 bada nimbu or big lemon or ¾ cup juice of small lemons
½ tsp sugar (optional)
a handful of mint leaves
1 tsp roasted cumin (optional)
salt to taste
Method
Dry roast sesame seeds in a pan on a moderate flame for 4-5 minutes. Take care not to overdo it. Once done place in a grinder with coriander leaves, garlic cloves and green chilies. Add lemon juice and grind to a fine paste. Adjust salt and sugar.
Note - A variation of this recipe is the Mooli and Til Chutney. Cut a couple of moolis into finger - length sticks and leave them under a fan to dry for a couple of hours. Then add them to the chutney with chillies cut in half-lengthwise.
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