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Sesame Seed Chutney

Sesame seeds are rich in fibre, which helps in improving digestion and may also help in reducing the risk of heart disease, some cancers and prevent putting on excess weight. Though sesame seeds contain saturated fats, the majority of fats in them are polyunsaturated and monounsaturated fats or good fats that may help in lowering cholesterol levels. Roasting sesame seeds reduces the impact of the oxalates in it that may inhibit the absorption of other minerals in them. It’s a great source of plant based protein especially in the hulled (though it reduces the fibre and vitamin B content) and roasted seeds as it helps in the absorption of this nutrient. It is also well known to be rich in calcium, that’s mainly found in un-hulled seeds, and the absorption of this nutrient is improved by soaking, roasting, or sprouting the seeds.

Recipe credit: Darshana Muzumdar

Serves 4 as part of a traditional Indian meal.


  • ¾ cup or 100gm sesame seeds
  • ½ cup or 50 gms grated dried coconut
  • 8-10 dry beydgi red chillies or less if you use more spicy chillies
  • 1” ball of tamarind
  • ½ tsp salt or to taste


  • Clean and dry roast the sesame seeds and keep aside to cool.
  • Roast the dry coconut and keep it aside to cool.
  • Roast the salt, keep it aside to cool. Repeat with the tamarind and red chillies. This is done to ensure there is no excess moisture in it as that will spoil the chutney soon.
  • Mix all the ingredients and grind them together till they are blended well.
  • This chutney can be served as an accompaniment to any main meal or had as a snack with rotis.

Note: This dry chutney can be stored for a month in an airtight jar if care is taken that no water spills in or enters the jar. You can also make this chutney without roasting the coconut but it will last for a much shorter period of time.

For the Whole-Food Plant-Based (WFPB) version:

It is already a whole plant based dish when you use unpolished or un-hulled sesame seeds and unrefined/rock salt!

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