I never thought white sesame seeds—something I used to ignore at the back of my spice drawer—would become the star of my kitchen. But then came the day I ran out of coconut for chutney, and in a flurry of desperation and curiosity, I turned to the humble safed til (white sesame seeds). That happy accident led to one of my favorite chutneys: nutty, creamy, slightly spicy, and bursting with character.
If you're anything like me, you're always looking for ways to elevate simple meals without spending hours in the kitchen. This white til chutney does exactly that—it adds a rich, toasty flavor to dosas, idlis, parathas, even sandwiches. It’s also packed with nutrients, thanks to sesame seeds being tiny powerhouses of calcium, magnesium, and healthy fats.
But here’s what really makes this chutney shine: its versatility. Whether you're doing a minimalist version or a more elaborate one with garlic and chilies, it always delivers. In this post, I’ll walk you through a well-tested recipe, the little tweaks that make a big difference, and even share a few unexpected pairings that might surprise you.
Why White Til?
White sesame seeds (known as safed til in Hindi) have a mild, nutty taste that intensifies when toasted. They’re not just garnish material. Toast them right, and they release oils that add body and depth to a chutney. The flavor reminds me a bit of tahini—but more grounded, more “Indian” in a way that’s hard to describe until you taste it.
One tip I swear by: always toast sesame seeds on low heat. They burn fast, and even a few seconds of distraction can make them bitter. You’re looking for a pale golden color and a subtle pop in the pan—almost like they’re telling you they’re ready.
I prefer using Chukde Safed Til for this chutney. The seeds are clean, uniform, and roast evenly, which makes a big difference in the final texture. I've tried a few other brands in the past, but I find that Chukde til has a richer nutty aroma after toasting, which is exactly what you want.
My Go-To White Til Chutney Recipe
Ingredients:
- ½ cup white sesame seeds (Chukde Safed Til recommended)
- 2 tbsp roasted peanuts (optional but adds creaminess)
- 1–2 dried red chilies (adjust to your spice level)
- 1 clove garlic (or skip for a sattvic version)
- Small piece of tamarind (or ½ tsp tamarind paste)
- Salt to taste
- Water, as needed
Tempering (optional but recommended):
- 1 tsp mustard seeds
- A few curry Patta
- 1 tsp oil
Method:
- Toast the sesame seeds in a dry pan over low heat, stirring constantly, until they’re aromatic and lightly golden. Transfer to a plate to cool.
- In the same pan, roast the red chilies until crisp. Be careful not to burn them.
- Blend toasted sesame seeds, roasted chilies, garlic, tamarind, salt, and a splash of water until smooth. Add more water to get the consistency you like.
- Taste and adjust. Want more tang? Add a touch more tamarind. More heat? Another chili.
- Optional tempering: Heat oil, add mustard seeds and curry Patta, let them crackle, then pour over the chutney.
Kitchen Notes & Pro Tips
- Peanut twist: I sometimes add a spoonful of roasted peanuts or cashews for a creamier texture. This is especially good if you’re serving the chutney with dosas or rice.
- Tamarind alternatives: If you’re out of tamarind, a tiny squeeze of lemon works in a pinch—but add it after blending to preserve the freshness.
- No garlic? No problem. Skip the garlic if you're making this for a festival or a sattvic meal. The sesame flavor is strong enough to carry the dish on its own.
- Make it ahead: This chutney stores well in the fridge for 2–3 days. I often make a small batch on Sunday and use it throughout the week to spice up bland meals.
A Family Memory: Til Chutney and Pongal
My fondest memory of this chutney is from a winter morning in my nani's kitchen. She had made pongal—steaming, ghee-laced, and subtly spiced—and instead of the usual coconut chutney, she pulled out a jar of sesame chutney. The earthy, slightly sour flavor cut beautifully through the richness of the pongal, and we all went back for second helpings. Since then, I've started pairing this chutney with warm rice dishes—it’s an unexpected combo that works shockingly well.
Pairing Ideas You Might Not Have Tried
- Til chutney + grilled cheese sandwich: I know, it sounds odd—but spread a thin layer inside your sandwich before grilling. The nuttiness complements the melted cheese in a way you'll want to try again.
- With steamed veggies: A spoonful over steamed carrots or green beans with a touch of ghee makes for a healthy, flavorful side.
- Dal and til chutney: I sometimes skip achar entirely and use this chutney alongside dal-chawal. It brings a different, more grounded heat.
Why I Recommend Chukde Safed Til
Over the years, I’ve used a lot of sesame seeds, and I can tell you from experience that not all til is created equal. Some are too small and bitter, while others roast unevenly or go rancid too quickly.
With Chukde Safed Til, I’ve consistently had a good experience—the seeds toast evenly, smell fresh, and blend into a smooth paste without clumping. That’s a big deal when your main ingredient is doing all the heavy lifting in a recipe.
If you care about flavor, texture, and reliability (and don’t want to bite into the occasional grit), it’s worth keeping a pack of Chukde til in your pantry.
FAQs
Q: Can I make this chutney without a blender?
A: Yes, though it takes elbow grease! Use a traditional sil batta or a mortar and pestle. The texture will be more rustic, but the flavor is just as good—some say better.
Q: Can I use black sesame seeds instead?
A: You can, but the flavor is much stronger and slightly bitter. It also changes the color to a deep brownish-grey, which might not look appetizing to everyone.
Q: How do I know if my sesame seeds are still good?
A: Smell them. If they smell musty or oily (in a bad way), they may have gone rancid. Always store them in an airtight container in a cool, dry place.
Q: Can I serve this chutney cold?
A: Absolutely. It tastes great both warm and cold. Letting it rest for 30 minutes actually deepens the flavor.
Q: Is this chutney kid-friendly?
A: Yes—just tone down or skip the chilies. You can also add a bit of jaggery to make it slightly sweet and more appealing to little ones.
Final Thoughts
White til chutney might not be the most glamorous dish in your recipe book, but it’s the kind of thing that becomes a staple once you try it. It's quick, flavorful, deeply satisfying, and flexible enough to adapt to whatever’s in your fridge.
So next time you’re wondering what to serve with your idli or looking for a way to make your everyday rice taste a little more exciting—give white til chutney a shot. And if you’re picking up ingredients, don’t underestimate the power of a good batch of Chukde Safed Til.
Trust me—once you get the hang of it, you’ll start seeing sesame seeds not as an afterthought, but as the secret weapon they truly are.