If you don’t have any vegetables at home, make this delicious instant chutney that requires just 4 ingredients and stays fresh for up to a month. Enjoy this flavorful chutney with rice, roti, or as a side dish to enhance any meal!
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Heat a dry pan on medium heat and roast the sesame seeds until they turn golden and aromatic. Stir continuously to avoid burning. Once done, transfer them to a plate and let them cool.
In the same pan, add oil and lightly fry the Kashmiri red chilies until they puff up and release their aroma. Remove and set aside.
Add the garlic cloves to the pan and sauté them in the remaining oil until they turn golden and soft. Remove from heat.
Once the sesame seeds, chilies, and garlic have cooled, transfer them to a grinder or food processor. Add salt to taste and grind into a smooth or slightly coarse paste, depending on your preference. You can add a small amount of water or oil if needed to achieve the desired consistency.
Transfer the chutney to an airtight container. It can be stored in the refrigerator for up to a month.
Ensure the sesame seeds are roasted evenly to avoid a bitter taste.
Adjust the number of chilies based on your spice tolerance.
Use fresh garlic for a more robust flavor.
Add a small amount of oil while grinding for a smoother texture.
How long can this chutney be stored?
This chutney can be stored in an airtight container in the refrigerator for up to a month.
Can I use other types of chilies?
Yes, you can use other types of dried chilies, but Kashmiri red chilies are recommended for their mild heat and vibrant color.
Can I make this chutney without oil?
Oil enhances the flavor and helps in grinding, but you can reduce or omit it if preferred.
What dishes pair well with this chutney?
This chutney pairs well with rice, roti, parathas, or as a side dish to complement any meal.
Can I make this chutney coarse instead of smooth?
Yes, you can grind the chutney to a coarse texture if you prefer a chunkier consistency.
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