Uttarakhand Til Gahat Sesame Horse Gram Dry Winter Chutney

Method

1. 1

   Dry-roast horse gram in a pan on medium heat, stirring constantly, for 6 to 7 minutes until fragrant and slightly cracked. Transfer to a plate.

2. 2

   In the same pan dry-roast sesame seeds on medium heat, stirring constantly, for 2 to 3 minutes until they pop and smell nutty. Transfer to the plate.

3. 3

   In the same pan dry-roast garlic cloves and dried red chillies together for 3 to 4 minutes until garlic develops golden spots. Cool everything completely.

4. 4

   Grind the cooled horse gram, sesame, garlic and chillies in a blender or mortar to a coarse dry powder.

5. 5

   Do not add water — this is a dry chutney that stores well.

6. 6

   Add black salt, regular salt and lemon juice.

7. 7

   Mix well. Add mustard oil and mix thoroughly.

8. 8

   Taste — it should be nutty, earthy, garlicky, spicy and tangy.

9. 9

   Store in an airtight jar at room temperature for 2 to 3 weeks.

10. 10

    Eat as a condiment with rice, dal and roti.