Black Sesame Chutney
Some recipes carry more than flavor — they carry the warmth of memories, the comfort of home, and the soul of a place. This Black Sesame Chutney is one such dish, passed lovingly to me by my sister from the lush hills of Assam, where food isn’t just eaten but celebrated.Known locally as Til Satni, this chutney is an earthy, nutty, and bold accompaniment often served with rice or pitha (rice cakes), but its versatility will surprise you — it pairs beautifully with dosa, paratha, or even as a topping for crackers. Ground toasted sesame seeds mingle with garlic, chili, and a secret ingredient, creating a flavor that’s smoky, nutty, slightly punchy and intensely soulful.It’s more than just a side — it’s a taste of Assam on a spoon. And today, I’m honored to share this family favorite with you, straight from my sister’s kitchen to yours.
Ingredients
Method
- Put sesame seeds on a strainer and wash it under running tap.
- Dry roast the sesame seeds in a pan over low heat for 2–3 minutes until they begin to pop and release a nutty aroma. Let them cool slightly.
- In a grinder or mortar and pestle, combine roasted sesame seeds, onion, garlic, ginger, green chilli, and salt.
- Grind everything together into a coarse paste. Do not add water at all. The onion will release its juices.
- Taste and adjust salt or spice levels as desired.
- Serve fresh as a side chutney. Can be stored in an airtight container for up to 5 days in the refrigerator.
Notes
Serving Suggestions
- With steamed rice and dal
- Alongside pitha or paratha
- As a topping for crackers or veggie sticks
Pro Tips
- Do not over-roast sesame seeds — they turn bitter quickly.
- For a smoky twist, roast the green chilli before blending.
Nutrition (Approx. per recipe)
- Calories: ~121 kcal
- Fat: ~9 g
- Protein: ~3 g
- Carbohydrates: ~6 g