Dry Chutney Powders are a perfect accompaniment to a simple dinner of dal, rice, and vegetable. I learnt about these powders when we moved to Mumbai and I began school there. The variety of dry powders and their delicious hot and spicy taste were a treat to my tongue. I loved to eat them with everything - yes pretty much everything! I included them in sandwiches, inhaled them with batata vadas and sago kichidi, and sprinkled them on dal and yogurt.
There were always some varieties stocked at home and my Mum made coconut and peanut powder very often. Chutney are definitely my weakness and I make them very often - so I was quite surprised as I was reviewing the recipes @ Annarasa this weekend to find that I have hardly posted any chutney recipes. The fact that don't last long around here probably explains their absence. This Til Chutney has the most amazing smoky flavour owing to the fact that all ingredients are slow roasted and black peppercorns are the primary form of heat in this recipe.
3/4 cup till (sesame seeds)
1/3 cup chana dal (Bengal gram dal)
1/4 cup urad dal (split black gram dal)
Salt to taste
2 saboot lal mirch (dry red chilies)
15 saboot kali mirch (black peppercorns)
1/4 tsp hing (asafoetida)
1/8 tsp oil
- Place the sesame seeds in a frying pan and roast on a gentle heat, stirring continuously until they begin to plump up and turn pinkish. Remove onto a plate.
- Place the chana dal and the urad dal in the same pan and roast until they turn into a gentle brown. Stir as required and do not let them burn. Remove onto the plate.
- Roast the red chilies and black peppercorns in the same way and remove onto the plate.
- Pour the oil into the pan, place the asafoetida piece into the oil and fry until it releases a strong smell.
- Turn off the heat and onto the plate. Allow all ingredients to cool completely.
- Once cool, grind all these ingredients with the salt together until you have a semi coarse powder.
- Store in an airtight bottle for up to 4 weeks. For longer storage, refrigerate.
- This recipe uses brown unpolished sesame seeds but white one will do just as well.
- Don't grind too much as it will begin to turn into a paste from the oils released from the sesame seeds.
- I prefer black peppercorns in this recipe, but you can reduce their amount and replace with more red chilies. Adjust the as per your taste.
Like this recipe. Tried it. Leave me a comment:)
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