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Indian

Tilachi chutney (Maharashtrian dry sesame chutney)

Vegetarian

तिळाची चटणी · tiḷācī caṭṇī

White sesame roasted until golden, pulsed with garlic, red chilli, cumin and salt into a nutty, crumbly dry chutney. Especially made in the Sankranti winter season, when sesame is eaten for warmth.

Tilachi chutney (Maharashtrian dry sesame chutney) is an Indian condiment, ready in about 27 minutes and made with sesame seeds and garlic. It serves 10 and is rated beginner to cook.

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Prep
5 min
Cook
7 min
Rest
15 min
Total
27 min
Serves
10
Level
Beginner
Calories
62

Ingredients

10 servings (about 12 g)

Equipment

Method

  1. Step 1

    Dry-roast the sesame (opens in a new tab) in a heavy pan over medium-low heat, stirring constantly, until it turns light golden, smells nutty and starts to pop and jump, 4–5 minutes. Add the cumin seeds (opens in a new tab) for the last 30 seconds. Tip onto a plate.

    Food safety: Sesame jumps out of the pan as it pops; stir with a long spoon.

  2. Step 2

    If using coconut, toast it in the same pan for 1–2 minutes until just golden at the edges.

  3. Step 3

    Let everything cool completely, about 15 minutes; warm sesame (opens in a new tab) turns oily in the grinder.

    • 15 min

  4. Step 4

    Pulse the garlic (opens in a new tab), chilli powder and salt in a dry grinder to crush the garlic. Add the sesame (opens in a new tab), cumin and coconut and pulse in short bursts, shaking between them, to a coarse, sandy powder.

    Garlic being minced with a knife
    How it looks · Photo: RDNE Stock project on Pexels

  5. Step 5

    Spread out for a few minutes to cool and dry, then store in an airtight jar.

About this dish

Origin
Maharashtra, India · Commonly attributedOne of the family of Maharashtrian dry chutneys (kordi chutney) alongside peanut, flaxseed and garlic. Some homes add dry coconut or a few peanuts; this is the simple sesame-garlic version.More food from India
Dish
Lunch · Dinner · Condiments, chutneys & relishes
Cooking method
Toasted, Blended
Taste
nutty, spicy (chilli heat), garlicky, earthy
Diet
Vegan · No gluten ingredients · Dairy-free · No nut ingredients · Keto-style · Low-carb
All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · Paleo-style · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Keto-style · Low-carb
Worked out from the ingredients. How labels work
Good for
Make-ahead · Budget-friendly · Portable / lunchbox
Cook more with
Sesame seeds · Garlic · Cayenne / chilli powder · Cumin seeds
Techniques
Toasting · Spice roasting (dry-roasting) · Wet grinding · Dry grinding · Emulsification

Allergens

  • Contains: Sesamefrom sesame seeds

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

62 kcal per serving

Calculated

1 serving ≈ 13 g · recipe makes 10

Where the energy comes from

  • Protein 12%
  • Carbohydrate 19%
  • Fat 69%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g
Energy62 kcal494 kcal
Protein2 g15.7 g
Carbohydrate3.2 g25.4 g
Net carbohydrate1.8 g14.2 g
Sugars0.1 g0.9 g
Added sugars0 g0 g
Fibre1.4 g11.1 g
Fat5.1 g41 g
Saturated fat0.7 g5.8 g
Trans fat——
Cholesterol0 mg0 mg
Sodium118 mg945 mg
Salt equivalent0.3 g2.4 g
Vitamins & minerals per serving
Potassium
67 mg
Calcium
102 mg
Iron
1.7 mg
Magnesium
37 mg
Vitamin A (RAE)
13 µg
Vitamin C
1 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
10 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • Optional ingredients are not included: desiccated coconut.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Roast by colour and smell, not time: sesame goes from golden to burnt and bitter in under a minute.
  • Mix with a little oil or curd at the table for a softer chutney.

Common mistakes

  • Grinding too long: sesame quickly becomes a paste (like tahini).
  • Roasting on high heat, which burns the outside before the seeds are toasted through.

Serve with

  • Serve with jowar bhakri, bajra roti, chapati or thalipeeth, and alongside varan-bhaat and pithla.

Food safety

  • Store in a scrupulously clean, completely dry jar and always use a dry spoon; moisture is what spoils dry chutneys and pickles.
  • Contains sesame, a major allergen.

Storage

  • Keep in a dry, airtight jar in a cool place for up to 3 weeks, or refrigerate for up to 2 months.

Variations

  • Til-shengdana chutney: Use 60 g sesame and 40 g roasted peanuts.
  • Tamarind til chutney: Add a small piece of tamarind and a little jaggery and grind with water for a wet chutney, as in parts of Vidarbha.
  • Kala til chutney: Made with black sesame for Sankranti; earthier and slightly bitter.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

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Recipe DNA

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Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 2, 4

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