Tilachi Chutney (Sesame Seeds Chutney)

Instructions

1. This recipe will make 3 serving of tilachi chutney. In a small pan, dry roast sesame seeds over medium heat until they achieve a golden brown color and release a fragrant aroma. Set aside.
2. Using the same pan, dry roast cumin seeds until they become aromatic. Combine with the roasted sesame seeds.
3. If the desiccated coconut is not already roasted, dry roast it in the pan until it turns light golden. Add it to the sesame-cumin mixture.
4. In a grinder or mortar and pestle, blend the roasted sesame seeds, cumin seeds, desiccated coconut, garlic clove, red chili powder, and salt.
5. Grind the mixture to your desired consistency, either coarse or fine, based on your preference.
6. Taste the chutney and adjust salt and spice levels according to your liking.
7. Transfer the chutney to a serving bowl. It complements various dishes and snacks