sesame coconut chutney recipe – easy and flavorful chutney using sesame seeds and coconut. This delicious chutney has ellu or sesame seeds along with coconut and spices and is a good side dish for South Indian idli, dosa or uttapam. It is a quick chutney to make and uses just a few spices apart from the main ingredients – white sesame seeds or til and grated coconut. I love the flavor of sesame seeds and usually make spiced ellu podi that is also a great accompaniment to idli and dosa. Apart from a nice flavor it lends, these seeds have great health benefits.
This til aur nariyal chutney is a delicious blend of spicy and tangy with the red chillies lending it spiciness as well as a bright color to the chutney while the tamarind lends it a tangy taste. It goes well with idli or dosa and even with rice.
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Sesame seeds or til are very nutritious. Besides being a great source of calcium and iron, they are also a good source of dietary fiber. Lets move on to the recipe for easy sesame coconut chutney.
how to make sesame coconut chutney step by step
- Firstly, heat a pan and dry roast the sesame seeds till they start popping. Remove from heat and transfer the roasted sesame seeds to a small bowl.
- Then in the same pan, heat oil. Add chana dal, dry red chillies and asafoetida.
- Fry till the chana dal turns golden brown and remove from heat. Transfer the contents to the bowl and let it cool.
- Take the grated coconut in a mixer or blender.
- Add the roasted sesame seeds and fried dal mixture. Also, add the tamarind and salt.
- At first, just dry grind these ingrdients without adding water. Then add enough water and grind it to a fine paste. For the tempering, heat oil in a small pan. Add mustard seeds and once they splutter add curry leaves and saute for a few seconds and pour this tempering on the chutney and mix well.
- Ellu chutney or sesame coconut chutney is now ready to be served.
Sesame Coconut Chutney | Ellu Chutney Recipe
- 1/2 cup fresh grated coconut / nariyal / thengai
- 1 1/2 tbsp white sesame seeds / til / ellu
- 2 dry red chillies
- 1 tbsp chana dal / kadalai paruppu / bengal gram dal
- 1 tsp packed tamarind
- A pinch of asafoetida / hing
- 1/2 tsp oil
- Salt to taste
- for tempering
- 1/4 tsp mustard seeds
- A few curry leaves
- 1/2 tsp oil
- Heat a kadai or pan and dry roast the sesame seeds on medium heat till they start popping. Remove from heat and transfer the roasted sesame seeds to a small bowl.
- Then in the same pan, heat oil. Add chana dal and dry red chillies and asafoetida.
- Fry on a medium heat till the chana dal turns golden brown and remove from heat. Transfer the contents to the bowl and let it cool.
- Take the grated coconut in a mixer or blender. Add the roasted sesame seeds and fried dal mixture.
- Also, add the tamarind (discarding any seeds) and salt.
- At first, just dry grind these ingredients without adding water. Then add enough water and grind it to a fine paste.
- Heat 1/2 tsp oil in a small kadai or pan.
- Add mustard seeds and once they splutter, add the curry leaves. Saute for a few seconds and switch off the flame.
- Pour this tempering on the prepared chutney and mix well.
- Sesame coconut chutney is now ready to be served.
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