Til Ki Chutney

It’s already last Friday of holy month Ramadan…….As Friday being considered as most auspicious day of the week, a Friday in holy month of Ramadan signifies more propitious…By now reciting of Holy Quran comes to end and people start to get ready with their final Eid party menu, Semiya (fine vermicelli) which plays main role as a lavish dessert is bought….masala’s (spice paste like ginger-garlic paste…spice powders like garam masala) will be getting ready, shopping for clothes and gifts will be done, Iftaar parties will be on full swing…..it’s a month long festival coming to end in few days with the big celebration to celebrate with family and friends……As the holy month of Ramadan gives you enough time to reap good deeds through fasting, reading Quran and praying….it also brings in families together to celebrate Eid….Many families look forward to celebrate Eid with their loved ones in their natives…… During Ramadan as we are involved in numerous activities…it is always important to eat Seher and Iftaar properly…..which should be healthy, easily digestible and involves less time in making. Fruits and juices play an important role in Ramadan food menu….Likewise chutney’s and dips also play an important role….As chutney’s are easy to make and consumes less time….and can be stored for a day or two…I love making them…..and chutney’s are best suited to Indian palette…..One such chutney which I love relishing more during this period is Til Ki Chutney…An delicacy from my mom……My mom makes so many tempting flavoured chutney’s and this one is my favorite…I tried making it many times but till date never ever got that taste…so whenever it is possible I want my mom to whizz this up….even my husband has become huge fan of this chutney. My mom always serves this chutney with steamed kichdi (a lentil-rice recipe), kaccha khatta (tamarind soup), papad and onion flavoured omelet…. INGREDIENTS:

• ½ cup Til/Sesame seeds
• ¼ cup Khopra (dry coconut slices)
• 1 tbsp. thick Tamarind paste
• 3-4 pods of Garlic
• 2 Green chilies slit length-wise
• ¼ tbsp. Cumin/Jeera
• 1/4tbsp. Coriander seeds
• 1 tbsp Red chili powder
• ¼ tbsp. Turmeric powder
• Salt

TEMPERING/TADKA:

• ½ tbsp. Cumin/Jeera
• ½ tbsp. Mustard seeds
• ½ tbsp. Urad dal
• ½ tbsp. Chana dal
• 2-3 dry Red chilies
• 10 fresh Curry Leaves
• Oil

PREPARATION:

• In a heavy bottom vessel or wok, on a low flame toss sesame seeds until they turn color (be careful while doing this as they get burn very soon). Set aside.
• In the same wok heat a tablespoon of oil and fry dry coconut slices until they turn light brown. Set aside.
• Now in the same wok fry green chilies and let them cool.
• Grind dry coconut slices, green chilies, tamarind paste, garlic, red chili powder, turmeric and salt to fine powder. Now add sesame seeds and grind to smooth paste by adding little water. Add more water if you want.
• In a heavy bottom cooking vessel or pan add oil and do tempering by adding one by one the ingredients under tempering/tadka. Add this tempering to above ground paste.
• Serve as a dip with pakora’s or as chutney with hot steamed rice with a dollop of ghee or with hot kichidi.
• Last but not least add your ‘love’ to make the dish ‘YUMMY’.