Teelkoot - Sesame Chutney
Tilkut in Marathi Time: 25 minutes Makes: 1.5 cups chutney I ngredients: 1 cup Black Sesame Seeds 1/4 cup roasted Peanuts 1 tbsp Red Ch...
https://chakali.blogspot.com/2012/06/teelkoot-sesame-chutney.html?m=0
Tilkut in Marathi
Time: 25 minutes
Makes: 1.5 cups chutney
Ingredients:
1 cup Black Sesame Seeds
1/4 cup roasted Peanuts
1 tbsp Red Chili Powder
1/2 cup dried Curry Leaves
Salt to taste
1 tbsp Jaggery
1 tbsp Tamarind
1/4 cup dry Coconut, grated
Method:
1) Dry roast Sesame Seeds for 3 to 4 minutes. Dry roast grated coconut over medium low heat until brown. Peel the roasted peanuts.
2) Wash and clean curry leaves. To make the curry leaves dry, spread them over a clean cloth and dry them in shadow until moisture evaporates. Do not dry them in direct sunlight. Heat a pan and dry roast curry leaves. It will make them completely dry and Tilkut will last longer.
3) Put Black Sesame seeds, peeled peanuts, roasted coconut, Red Chili Powder, roasted curry leaves, jaggery, Tamarind and salt to taste. Grind all in a grinder and make a fine powder. Store in an airtight container.
Time: 25 minutes
Makes: 1.5 cups chutney
Ingredients:1 cup Black Sesame Seeds
1/4 cup roasted Peanuts
1 tbsp Red Chili Powder
1/2 cup dried Curry Leaves
Salt to taste
1 tbsp Jaggery
1 tbsp Tamarind
1/4 cup dry Coconut, grated
Method:
1) Dry roast Sesame Seeds for 3 to 4 minutes. Dry roast grated coconut over medium low heat until brown. Peel the roasted peanuts.
2) Wash and clean curry leaves. To make the curry leaves dry, spread them over a clean cloth and dry them in shadow until moisture evaporates. Do not dry them in direct sunlight. Heat a pan and dry roast curry leaves. It will make them completely dry and Tilkut will last longer.
3) Put Black Sesame seeds, peeled peanuts, roasted coconut, Red Chili Powder, roasted curry leaves, jaggery, Tamarind and salt to taste. Grind all in a grinder and make a fine powder. Store in an airtight container.
Sounds so delicious! WHat do you typically have it with/in?
ReplyDeleteHi Vani
ReplyDeleteThanks for your comment. Its a dry chutney and it goes well with Dal-rice or just sprinkle it over curd-rice.
Dear Vaidehi Bhave,
ReplyDeleteThanks for the above recipe. I was wanting to know since a long time how to be able to eat black sesame seeds as they have superior nutritive value.
Also I wish to know – curry leaves dried on cloth and roast dried – can these be stored and used at a later date ? How long can these be stored ?
Some time back I also made the “methamba” from your recipe. I ate methamba years back (1960s) when I was very small, and I visited my Nani (maternal grandmother) in her village in Gujarat and the morning snack would be the methamda and leftover rotlis. (I am born and brought up in Mumbai.) Thanks for bringing back those memories.
My Nana (maternal Grandfather ) made the sesame chutney similar to yours but with the ingredients – garlic, jaggery, chili powder, white sesame seeds, and salt. He would make it using mortar and pestle (no electric grinders in those 1960 years !). It certainly tasted good, but yours tastes far better, and preferred, as I like food without onion and garlic.
I am also on a very low sodium diet and that forces me to make food specially chutneys and pickles on my own. The methamba I prepared had no salt and I did not miss it as it was very flavorful. Thanks again to you.
Note:(The chaklionline@gmail.com does not work ) !
Regards,
Kishore Kapadia
Hello-
ReplyDeleteWould 'javasachi chatni' (flaxseeds) be made in the same manner?
Hello,
ReplyDeleteyes, you can make jawasachi chatni in the same manner. (Roast the flax-seeds nicely [khamang])
Is the tamarind in here whole or tamarind paste?
ReplyDeleteHello,
ReplyDeleteWhole tamarind is preferred.
tumhi mla mst maharashrian recipies suchva pls i want that pls pls
ReplyDeleteNamaskar Jayashree
ReplyDeleteChakali blog var tumhala bharpur maharashtrian recipes miltil
Maharashtrian recipes sathi ithe click kara