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This chutney is mainly prepared during winters and is yummy with Tuar ki daal n' Bhaat- also a dip for various snacks.
- Dry Roast Til seeds in a pan on a moderate flame for 4-5 minutes. Take care not to overdo it.
- Grind Til seeds with coriander, garlic and green chillies.
- Add lemon juice or yoghurt and grind to a fine paste.
- Adjust salt and sugar.
This recipe was contributed by sbhatter05 on 24 Jan 2015I like cooking very much
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