Sesame Coconut Chutney Recipe | Sesame Seeds Chutney Recipe| Til-Nariyal Chutney Recipe

Coconut sesame chutney recipe, til nariyal chutney

Sesame coconut chutney, also known as nariyal aur til ki chutney, is one of the favorite accompaniments for South Indian delicacies like dosas, and paniyarams. This is my mom-in-law’s recipe and it is a variation of the conventional coconut chutney recipe that you often get in the restaurants. She passed on the recipe to me and I had to make it perfectly because my husband likes this sesame coconut chutney so much.

Recently I made sesame coconut chutney for rice idlis. The pairing was just perfect. The smoky flavor from green chilies and garlic and the earthiness from asafoetida lend this sesame seed chutney a very distinct taste.

How to Make Sesame Coconut Chutney for Dosa and Idli

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Coconut Sesame Chutney Recipe

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Prep time

10 mins

Cook time

5 mins

Total time

15 mins

A flavorful chutney with delicate nuttiness of sesame and coconut with an aromatic tempering of curry leaves and asafoetida.It goes exceptionally well with idlis, paniyarams and dosas.

Author: Monica

Recipe type: Side

Cuisine: Indian, South Indian

Serves: 4

Ingredients

For the Chutney:

Roasted sesame – 2 tbsp
Roasted groundnuts – 3 tbsp
Dried coconut – 3 tbsp, grated
Green chilies – 3, medium hot
Garlic – 3 cloves
Sugar – 1 tsp
Salt – to taste
Cumin powder – ½ tsp
Yogurt – 2 tbsp
Water – 1 cup or as needed

For the Tempering:

Oil – 1 tsbp
Cumin seeds – ½ tsp
Mustard seeds – ½ tsp
Curry leaves – 7 to 8
Asafoetida – ¼ tsp

Instructions

Roast the green chilies and garlic together in a pan for a minute till they get some color and give out a smoky aroma.
Combine roasted groundnuts, roasted sesame, dried coconut, salt sugar, cumin powder, roasted green chilies and garlic in a grinder jar.
Add a little water, just enough to make a smooth paste out of the ingredients.
Grind everything to a smooth paste.
Add the remaining water or as much as you need to achieve the desired consistency. Grind once again.
Finally, add the yogurt and give it a quick pulse. Do not grind for more than a couple of seconds. Then take the chutney out in a bowl.
Prepare the tempering now. Heat oil in a skillet or a pan. Add mustard seeds to it. When they splutter, add cumin seeds and let them sizzle. Add asafoetida.
Finally, add the curry leaves and fry them for a few seconds.
Pour the hot tempering over the chutney and give it a light mix.
Coconut chutney is ready. Serve it with piping hot idlis, paniyarams or dosas. Enjoy!

Sesame Coconut Chutney Recipe with Step by Step Pictures Below

Step 1

Let’s prepare the ingredients for the sesame coconut chutney. Take 3 tbsp groundnuts, 3 tbsp grated dried coconut, 2 tbsp sesame, salt to taste, 1 tsp sugar, ½ cumin powder, 3 cloves of garlic and 3 green chilies out together on a plate.

Step 2

Whisk 2 tbsp yogurt and keep the water handy. You have to use water to achieve the desired consistency. I used about 1 cup.

Step 3

Those are the tempering ingredients – ½ tsp cumin, ½ tsp mustard, 1/4 tsp asafoetida, 7-8 curry leaves and 1 tbsp oil.

Step 4

First of all, roast the green chilies and garlic together in a pan for a minute till they get some color and give out a smoky aroma.

Step 5

Combine roasted groundnuts, roasted sesame, dried coconut, salt sugar, cumin powder, roasted green chilies and garlic in a grinder jar.

Step 6

Add a little water, just enough to make a smooth paste out of the ingredients.

Step 7

Grind everything to a smooth paste.

Step 8

Add the remaining water or as much as you need to achieve the desired consistency. Grind once again.

Step 9

Finally, add the yogurt and give it a quick pulse. Do not grind for more than a couple of seconds. Then take the chutney out in a bowl.

Step 10

Prepare the tempering now. Heat oil in a skillet or a pan. Add mustard seeds to it. When they splutter, add cumin seeds and let them sizzle. Add asafoetida.