January 11, 2026 скачать в хорошем качестве

January 11, 2026

Sesame seeds chutney my Grand mother used to make and which has traditionally I preserved it.My Grand mother used to make this dry Chutney during makar sankranti.It tastes delicious topped with home made ghee and eaten with Bajra roti along with other preparations. This chutney is stands different cause the hing and curry leaves are added to it. no garlick is used where as other dry chutneys are with garlick. This chutney tastes good on toast also.One can eat with roti if no vegetable is there. Sesame seeds dry chutney Ingradients 1. one cup sesame seeds 2. 1/ 2 cup grated dry coconut 3.7 to 8 curry leaves 4.fine quality hing about 3 to 4 small pcs 5.two table spoon red chilly powder 6. salt and sugar as per taste method Heat the pan. Roast the sesame seeds till it starts spluttering.Remove in a plate and in the same pan dry roast grated dry coconut. keep on stiring till the coconut becomes slightly brown. Remove in the plate. Add little oil which is used in cooking except mustard and coconut oil.Fry the hing pieces till it becomes brownish. Remove in the plate.in the same oil fry curry leaves till dry Add all the above ingradients in the mixie jar along with chilly powder and salt and sugar. stir it in pulse mode two three times and the sesame chutney is done. store it in air tight container or jar. this chutney last for 15 to 20 days