Take a kadai and roast sesame seeds for two to three mins on lower flame.

When it changes the colour and gets lighter brown, then switch off the gas.

Now let it cool down.

After that, put this roasted sesame in the mixing jar.

Add all the dry spice ingredients into the mixing jar.

Now add lemon juice and little bit of water to make a fine paste.

If needed then add more water to grind.

On the other hand, take another kadai and heat it by adding one tspn oil in it.

Now add haldi powder, little bit salt and raddish julliens to the kadai.

Mix it very well and covere it with the lid for two to three mins to make them little bit tender.

After that, add half portion of the sesame paste into the kadai.

Mix it properly by adding three tblspn of water to it.

See the consistency of the thickness, if needed then add more water, otherwise no.

Raddish should be coated properly in sesame chutney.

Here now our raddish (mooli) sesame chutney is ready to serve.

Now take rest of the sesame paste into the mixing bowl.

Add sliced onion into the mixing bowl.

Mix it properly so that sesame paste and onion sliced are combined to each other.

If needed then add little bit water to it.

Now our sesame onion chutney or so called pyaaz wali til ki chutney is ready to serve with rice or parantha.

Both of these chutneys tastes tangy and spicy.

You can add red chilli according to your taste.