Tilachi Chutney

Instructions

• Dry roast sesame seeds or Til until it gets good golden color.
• Dry roast Cumin seeds as well until cumin seeds become fragrant.
• Dry roast coconut too.
• Allow to cool all dry roasted stuffs.
• Put together garlic, roasted coconut, sesame seeds, cumin powder, red chilli powder and salt in to mixie pot and blend together until you get coase powder out of it.
• Store in air tight container. This chutney has good shelf life and remains good for near about 3 months.