Ellu Chutney Recipe (Sesame Seeds Chutney)
Ellu Chutney, a popular side dish from Karnataka, is a flavorful and nutritious chutney made with black sesame seeds, urad dal (split black gram), fresh coconut, and a blend of spices. This chutney pairs wonderfully with South Indian breakfast dishes like idli and dosa, bringing a nutty, tangy, and slightly spicy kick to your meal. The combination of tamarind and mustard seeds in the tempering gives the chutney a delightful tanginess and aroma. It’s easy to prepare and perfect for vegetarians!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Black sesame seeds | 1/4 cup |
| White urad dal (split) | 1 tablespoon |
| Fresh coconut (grated) | 1/4 cup |
| Dry red chillies | 5 |
| Curry leaves | A few |
| Tamarind (soaked in water) | 20 grams |
| Salt | To taste |
| Sunflower oil | 1 teaspoon |
| Mustard seeds | 1/2 teaspoon |
| Curry leaves (for tempering) | A few |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | ~90 kcal |
| Protein | ~3 g |
| Carbohydrates | ~7 g |
| Fat | ~6 g |
| Fiber | ~2 g |
| Sodium | ~150 mg |
| Calcium | ~50 mg |
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Servings:
- Yield: 4 servings
Instructions:
-
Soak Tamarind:
Begin by soaking the tamarind in a small amount of water for about 10 minutes, allowing it to soften. This will help extract its flavor more easily when grinding. -
-
Roast the Dry Ingredients:
Heat a small pan over medium heat and dry roast the white urad dal (split black gram) until it becomes lightly golden and fragrant. Stir continuously to avoid burning. Once roasted, add the black sesame seeds, dry red chillies, and grated fresh coconut to the pan. Continue to roast the mixture for a few more minutes, stirring occasionally, until the coconut turns lightly golden. -
Grind the Chutney:
Transfer the roasted mixture (black sesame seeds, urad dal, dry chillies, and coconut) along with the soaked tamarind and water into a blender or mixer grinder. Add salt to taste. Grind everything into a smooth and thick paste. You can adjust the water level if needed, but the chutney should be relatively thick in consistency. -
Prepare the Tempering:
In a small tadka (tempering) pan, heat the sunflower oil on low heat. Once hot, add the mustard seeds and let them splutter. Immediately add a few curry leaves to the pan and let them crackle for a few seconds, releasing their aroma. -
Combine the Chutney and Tempering:
Pour the hot tempering (mustard seeds and curry leaves) over the ground chutney and mix gently to combine. This adds a burst of flavor and fragrance to the chutney. -
Serve:
Transfer the Ellu Chutney to a serving bowl and serve immediately with your favorite South Indian dishes like idli, dosa, or even as a dip for vadas or parathas.
Tips:
- Freshness of Coconut: Freshly grated coconut adds a rich flavor and texture to the chutney. If fresh coconut is unavailable, desiccated coconut can be used, though it might slightly alter the taste.
- Spice Level: Adjust the number of dry red chillies to control the spiciness of the chutney. For a milder version, reduce the chillies or deseed them before roasting.
- Tamarind Substitute: If tamarind is unavailable, you can substitute it with a little lemon juice or a small amount of tamarind paste.
Why You’ll Love This Recipe:
Ellu Chutney offers a beautiful combination of flavors: the nutty sesame seeds, the earthy urad dal, the mild sweetness of coconut, and the tanginess of tamarind. It’s a quick and simple recipe, yet packed with rich flavors, making it an ideal accompaniment to a variety of South Indian breakfasts. Whether you’re looking for something to pair with your dosa or just craving a new chutney to add to your culinary repertoire, Ellu Chutney is a delightful addition to any meal. Plus, it’s vegetarian and packed with health benefits from the sesame seeds, coconut, and tamarind!
