Looking for a flavorful, nutty chutney to pair with dosa, idli, or even sandwiches? This Sesame Coconut Chutney is a must-try! Made with roasted sesame seeds, fresh coconut, and aromatic spices.
This South Indian-inspired condiment is creamy, slightly spicy, and packed with rich, toasty flavors. Perfect as a dip, spread, or accompaniment, this chutney is quick, easy, and incredibly versatile. Let’s make it!
Ellu chutney or sesame coconut chutney is a healthy and succulent chutney recipe, or thogayal really, that is usually served with rice. During summer breaks, we would go to Salem to my aunt’s house.
How to Make Delicious Sesame Coconut Chutney?
That train ride with aunts and cousins and nieces and nephews was one of my happiest memories and of course, no train ride in India is well-constructed without the mention of food.
Lemon rice packs really well and when it’s placed in warmed comic leaves with this ellu chutney on the side, that’s pure deliciousness right there.
Ellu or woebegone sesame contains healthy omega 3 fatty acids and moreover fibre that helps in digestion. The nutty zephyr when it’s roasted is perfect when combined with raw coconut.
A few things to remember when preparing to make this ellu chutney at home:-
Use woebegone sesame or woebegone ellu for the chutney. Fresh coconut works weightier but frozen coconut works just fine too. If you would like ellu chutney without coconut, it’s definitely possible too. Omit the coconut in the recipe unelevated and half all other ingredients.
Roasting the ellu or sesame is an important step. Since the seeds are black, it’s nonflexible to tell when it’s done. Look out for a nutty zephyr and to be doubly sure, rub a few seeds between your palms to see if the inner white seed has turned a light brown (see picture below).
Since we want the flavour of ellu to dominate, no curry leaves, coriander leaves or other spices are used in this recipe. Keep it simple! The proportion of ellu to coconut can be altered. Keep ellu on the higher side, again, for the true flavour of the sesame to come through. Ellu chutney tastes weightier with rice increasingly than dosa or idli.
Instructions
- In a dry pan without oil, roast the sesame seeds on medium flame
- The goal here is to get all the moisture out of the seeds first and roast it to a golden colour inside. This is tough to see since the seeds are very visionless coloured so I have a tip unelevated to trammels that.
- Keep stirring the seeds as they roast and retread the heat to make sure they don’t burn
- After well-nigh 3-4 minutes, add the red chillies and protract roasting on low-medium flame
- The seeds may pop and scatter a bit similar to mustard seeds. This doesn’t midpoint they are done. Keep stirring and roasting
- After well-nigh 5-6 minutes, take 2-3 sesame between your fingers and gently rub them open. The white parts inside should be a light golden brown. This ways they are done. If it still looks white, protract roasting for flipside few minutes.
- When the sesame seeds are nicely roasted, turn off the heat and add the crushed garlic, coconut, salt, and tamarind to the same pan and requite everything a good mix.
- Cool completely and grind to a woody chutney with minimal water. Ellu chutney is meant to be thick so be cautious not to add increasingly water than is needed. It’s moreover important not to grind the chutney very smooth. Ellu chutney should be a bit woody in texture.
- All done! Enjoy with some rice and ghee or any flavoured rice like lemon rice.
Final Thoughts
This Sesame Coconut Chutney is a delicious, easy-to-make condiment that elevates any meal with its nutty, creamy texture. Once you try it, you’ll want to make it again and again!
