Hyderabadi Til ka khatta recipe / Sesame tamarind chutney

Til ka khatta is actually a thin tangy slurry of roasted sesame seed paste with tamarind water. This is a traditional dish served with khichdi, Hyderabadi palak chicken or palak mutton. The added flavour of fresh onions, garlic cloves makes the dish quite refreshing.

Team it up with khichdi and omellete for full course meal.

Khichdi and dum k mutton kebabs also taste best with til ka khatta.

Print Recipe

Til ka khatta - hyderabadi

Course

Side dish

Cuisine

Indian, South Asian

Keyword

khichdi, til ka khatta

Prep Time

10 Minutes

Cook Time

3 Minutes

Servings

People

Ingredients

• 3 Fistful Sesame Seeds / Til (Dry roasted)
• 1 Fistful Ground nut
• 50 Grams dried tamarind (For tamarind water)
• 4 Medium Garlic cloves (Peeled)
• 1 Teaspoon Fresh Coriander Leaves / Cilantro
• 1 Teaspoon Fresh Mint Leaves
• 3 Medium Fresh green chillies
• 1/2 Teaspoon Salt (as per taste)
• 3/4 Teaspoon Zeera/ cumin seeds
• 2 Medium Dry Red Chillies
• 5-6 Medium Fresh curry leaves
• 3 Tablespoon cooking oil (For tempering)
• 1 Medium onion (Thinly sliced longitudinally)

Course Side dish Cuisine Indian, South Asian Keyword khichdi, til ka khatta Prep Time 10 Minutes Cook Time 3 Minutes Servings People Ingredients 3 Fistful Sesame Seeds / Til (Dry roasted) 1 Fistful Ground nut 50 Grams dried tamarind (For tamarind water) 4 Medium Garlic cloves (Peeled) 1 Teaspoon Fresh Coriander Leaves / Cilantro 1 Teaspoon Fresh Mint Leaves 3 Medium Fresh green chillies 1/2 Teaspoon Salt (as per taste) 3/4 Teaspoon Zeera/ cumin seeds 2 Medium Dry Red Chillies 5-6 Medium Fresh curry leaves 3 Tablespoon cooking oil (For tempering) 1 Medium onion (Thinly sliced longitudinally)

Instructions

1. Firstly, dry roast sesame seeds and groundnut.

   
2. In a blender add roasted sesame seeds, groundnut, garlic cloves, green chillies, salt, coriander and mint leaves. Make a fine paste by adding little water.

   
3. Wash and soak the tamarind to make the tamarind pulp water.

   
4. Take the ground paste in a bowl and add tamarind water to it, until a slurry is formed. To this add sliced onions.

   
5. Now heat oil in a pan for tempering, then add cumin seeds, dried red chillies and curry leaves. Allow them to crackle and add this tempering to the sesame tamarind slurry made earlier. Cover for 3 minutes.

   
6. That's it. Til ka khatta is ready to be served.

   

Recipe Notes

1. Slice the onions longitudinally for this recipe.
2. Be careful while roasting sesame seeds. Roast them only until they turn very light golden in color. This is because the sesame turns bitter if roasted to darker shades.