Moisture	5.70%
Fat	54.00%
Protein	20.00%
Ash	3.70%
Fibre	3.20%
Carbohydrates	13.40%
Thiamine	0.8 mg
Riboflavin	0.25 mg
Niacin	4.6 mg
Folate	9.8 µg
Calcium	9.89 mg
Iron	14.8 mg
Magnesium	356 mg
Manganese	2.5 mg
Phosphorous	638 mg
Potassium	675 mg
Sodium	11 mg
Zinc	7.16 mg

• (Uttarakhand State Council for Science and Technology, 2015)

TIL KI CHUTNEY

Unique Traditional chutney made by roasted shahijeera with pahari til, mostly eaten in winters .

Ingredients

1. Til - 250 gms
2. Coriander leaves- 2 sprig
3. Green chillies- 5 gms
4. Salt to taste
5. Sahjeera (roasted)- 10 gms
6. Garlic- 5 flakes
7. Lemon juice- 10 ml

Preparations:

1. Dry roast til seeds in a pan on a moderate flame for 4-5 minutes.
2. Take care not to overdo it.
3. Grind til seeds with coriander leaves, garlic and green chillies.
4. Add lemon juice or yoghurt and grind to a fine paste.
5. Adjust salt and sugar.

Garnish: Mint sprig