Til Chutney | Nepali Recipe | Sesame seeds with green peas and potato

Nepali style Til chutney

Nepali style Til chutney or sesame seeds paste with potato and peas is most sought-after dish that I have relished since childhood. Although I am not a Nepali, I have lot of friends and family friends through whom we were introduced to this delicious dish and since childhood, we enjoy this side dish quite often. Til chutney with Sel roti is a favourite combination, which I love as much as a Nepali person would and I must thank my maternal aunts’ who always prepared them during the Nepali festival of Dassai.

Til chutney recipe is loaded with flavours and textures. The recipe is very simple, yet I feel takes a craftmanship to make it tasty because its just mixing a few ingredients. Its superlatively delicious and goes well during winters because the heat from the sesame seeds helps you to keep warm. The dish is irresistible, which has a savoury, tangy and earthy flavours and I enjoy them with rice, chapatis and even regular breads. I have always got into a habit of cooking til chutney in large quantities then storing them in air-tight boxes in refrigerator for 2 to 3days as having it once has never satiated me.

I am sure you will love this Nepali style sesame or til chutney recipe, do try it and let me know how it turned out. The recipe is available on my YouTube Channel as well so go ahead and watch it too.

Sesame seeds paste with green peas and potatoes

INGREDIENTS:
1. Sesame seeds ½ cup
2. Green peas – 1 cup dried- soaked overnight then par boiled
3. Potatoes 2 large- peeled and chopped into small dices
4. Green chillies slit 10 to 15
5. Onions 1 large sliced
6. Ginger paste 1 teaspoon
7. Tamarind - 1tablespoon paste or 5 pods – mix with 1 cup of water
8. Oil 30ml
9. Turmeric powder ½ teaspoon
10. Salt to taste

Til Chutney or Sesame seeds side dish : Recipe from Nepal

PREPARATION:
1. First dry roast your sesame seeds in a pan for 3minutes on medium flame by continuously stirring. Once done, pound it into a fine paste in a grinder or mortar and keep aside.
2. Now heat oil in a pan, then add the onions and slit green chillies – stir fry them until the onions turns opaque.
3. Add the diced potatoes, stir fry it on a low flame until the potatoes are half cooked. This step will take about 10 to 15minutes depending on the size of your potatoes just be patient and don’t burn.
4. Add your par boiled green peas, ginger paste, turmeric powder and salt to taste – stir them and cook until the water from the dish is almost dry.
5. Now add your chopped tomatoes and cook it until it becomes soft. At this point. You will observe that the oil begins to separate.
6. Add the sesame seeds paste and mix it well with the vegetables and cook for 5minutes.
7. Add the tamarind water and 2 to 3 cups of water – stir them well, cover and cook it for 15 to 20 minutes on a medium flame and occasionally stir in between.
8. Mash some of the potatoes to make the dish thicker if you desire and as well as to check if they are cooked then open cook until the gravy thickens.

The recipe has been posted on my YouTube Channel so please consider watching