This Til chutney i learnt from a neighbor friend of mine and now makes this during winter time. I think its very popular in maharastrian homes. I add a little tamarind to the original recipe , usually i'm not in favor of modifying the perfect recipes but in this case the little sourness gives the chutney a new dimension. Chutney is equally tasty without tamarind too. It goes very well as a side for roti sabzi or vada pav but i love it mixed into warm rice with little ghee.
Til - 2 tbsp
Desiccated Coconut - 1 tbsp
Peanut - 1 1/2 tbsp
Dry Red Chili - 4
Garlic - 4 cloves
Salt to taste
Oil - 1/2 tsp
1. Dry roast each til, coconut ,peanut separately till fragrant.
2. Heat oil and add garlic , chili, tamarind(dime size).
3. Cook till garlic turns light golden.
4. Cool and grind everything together with salt.
5. Serve with roti ,rice or vada pav.
Mix a tbsp of this power with 1/4 cup curd or mayo and adjust the seasoning . It makes a great dip for chips or veggie.
I'm sending this to Cooking with seeds : Sesame Seed event at Priya's Easy N Tasty.
Wow Nisha, wat a fantastic chutney, can guess how aromatic this chutney would be, thanks for sending to CWS..
ReplyDeleteNever tasted till chutney....will try this one sometime...
ReplyDeleteThis is new to me..Gotta try this..Yummy yumm
ReplyDeleteNew recipe!.... thank you for sharing it with us!!:)
ReplyDeletemmm, looks very impressive and should be very aromatic too... Sometimes we learn that this culinary world has given us so many friends that cherish like the neighbors ;)My first visit here, shall come back for more!!!
ReplyDeletehttp://memoryarchieved.blogspot.com
first time here...this til chutney looks gorgeous..very aromatic too..check out our space..whenever time permits!!!
ReplyDeleteHmnn something new..... like the recipe very much ,will going to give it a try soon.just found your blog while blog-hopping ,found it interesting.do visit mine....for vegetarian recipes...http://richaskitchen.blogspot.com
ReplyDelete