Peanut Til Chutney Recipe – Authentic Indian Herb & Sesame Dip

Last Updated on 4 months by Neha Deshmukh

Peanut Til Chutney Recipe – Authentic Indian Herb & Sesame Dip

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for generations – Peanut Til Chutney. It’s a vibrant, flavorful dip that’s incredibly versatile. Honestly, a simple bowl of khichdi just feels incomplete without a generous dollop of this chutney. It’s a little bit tangy, a little bit spicy, and totally addictive!

Why You’ll Love This Recipe

This Peanut Til Chutney isn’t just delicious; it’s also super easy to make. It comes together in under 20 minutes, and requires minimal cooking. Plus, it’s packed with flavor and healthy fats from the peanuts and sesame seeds. It’s the perfect accompaniment to so many Indian dishes, and honestly, even great with sandwiches or as a spread!

Ingredients

Here’s what you’ll need to whip up a batch of this amazing chutney:

• 1 tablespoon roasted peanuts (approx. 15g)
• 1 tablespoon roasted sesame seeds (til) (approx. 10g)
• 1 tablespoon mint leaves (approx. 7g)
• 1 tablespoon coriander leaves (approx. 7g)
• 1 garlic clove
• 3-4 green chillies (adjust to your spice preference!)
• To taste salt
• 1 medium onion, finely sliced
• 1 lemon-sized tamarind pulp (approx. 30g)
• 1 teaspoon oil (for the chutney)
• 1 teaspoon oil (for tempering)
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 2-3 dried red chillies
• 3-4 curry leaves

Ingredient Notes

Let’s talk ingredients for a sec! Using roasted peanuts and sesame seeds is key – it really brings out their nutty flavor. You can easily roast them yourself in a dry pan for a few minutes until fragrant.

Tamarind pulp is what gives this chutney its signature tang. If you can find the pulp, it’s best! It has a lovely, natural flavor. But don’t worry if you can’t – I’ve included a note in the FAQs about using tamarind paste.

Spice levels are totally customizable. My grandmother always made hers fiery hot, while my mom prefers a milder version. Feel free to adjust the number of green chillies to suit your taste. Some regions in Maharashtra also add a tiny bit of jaggery for a sweet-spicy balance – a lovely touch!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 1 teaspoon of oil in a pan. Add the green chillies, mint leaves, coriander leaves, and garlic. Sauté for about 2 minutes, until the herbs are slightly wilted and fragrant.
2. Now, in a dry grinder, add the roasted peanuts and sesame seeds. Grind them into a coarse powder. Don’t over-grind – we want some texture!
3. Add the sautéed herbs to the grinder, along with salt. Blend everything together into a coarse paste. You might need to add a tiny splash of water if it’s too dry.
4. Next, add the tamarind pulp and a little water to the paste. Blend again until you reach your desired chutney consistency. I like mine a little chunky!
5. Stir in the finely sliced onions. They add a lovely freshness and crunch.
6. Time for the tempering! Heat the remaining 1 teaspoon of oil in a small pan. Add the mustard seeds and let them splutter. Then, add the cumin seeds, dried red chillies, and curry leaves. Sauté for a few seconds until fragrant.
7. Pour the hot tempering over the chutney and mix well. The sizzle and aroma are amazing!
8. Serve immediately with your favorite dish.

Expert Tips

• Don’t skip the tempering! It adds a wonderful depth of flavor.
• If your chutney is too thick, add a little more water, one teaspoon at a time, until you reach the desired consistency.
• For a smoother chutney, you can grind it for a longer time, but I prefer the rustic texture.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: Want it milder? Remove the seeds from the green chillies, or use only one. For extra heat, add another chilli or a pinch of cayenne pepper.
• Festival Adaptations: This chutney is a must-have during Makar Sankranti in Maharashtra, served with tilgul (sesame and jaggery sweets).
• Gluten-Free: Naturally gluten-free!

Serving Suggestions

This chutney is incredibly versatile! Here are a few of my favorite ways to enjoy it:

• With khichdi (obviously!)
• As a dip for pakoras or bhajis
• Spread on sandwiches or wraps
• Served alongside idli or dosa
• Even with plain rice and a dollop of yogurt!

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors will actually meld and deepen over time!

FAQs

• What is the best way to roast peanuts and sesame seeds for this chutney? Dry roast them in a heavy-bottomed pan over medium heat, stirring constantly, until they are lightly golden and fragrant. This usually takes about 5-7 minutes.
• Can I use pre-made tamarind paste instead of pulp? Yes, you can! Use about 2 tablespoons of tamarind paste and mix it with an equal amount of warm water before adding it to the chutney.
• How can I adjust the consistency of the chutney? Add water, one teaspoon at a time, until you reach your desired consistency.
• What is the shelf life of this chutney? Stored properly in the refrigerator, it will last for 3-4 days.
• Can this chutney be frozen for later use? Yes, you can! Freeze it in an airtight container for up to 2 months. Thaw it in the refrigerator before serving.