| Flaxseed + Garlic Chutney | |
| Flaxseed is packed with Omega-3 essential fatty acids (the good fat attributed to heart-healthy effects), lignans (which have both estrogen and antioxidant qualities), and fiber (the essential component for good gut health). This easy-to-make chutney blends flaxseed with the goodness of garlic to give the extra punch to a healthy meal. |
Ingredients
| Flax Seed | 1 cup |
| Split Black Gram (Phutana Dal) | ½ cup |
| Dry Coconut | 1 cup (grated and slightly roasted) |
| Garlic | 2 medium-size bulbs (20 – 25 pods) |
| Chili Powder | 2 tbsp |
| Jaggery | 2 tbsp |
| Amchoor Powder | 1 tbsp |
| Pink Salt (Saindhav) | 1.5 tsp or per taste |
Directions
- Grind split black gram and garlic pods together and keep aside.
- Grind flaxseeds and keep aside.
- Grind the slightly-roasted dry coconut, chili powder, jaggery, amchoor powder, and salt.
- Transfer all ingredients to a plate and mix well with hand or spoon.
Flaxseed-garlic chutney is ready. Enjoy as a topping on uttapam or dosai. The chutney tastes wonderful with idli or bhakri.
Notes
- The 3-step grinding ensures that the oils from the ingredients don’t mix. Grinding all the ingredients together can make the chutney oily.
- Adjust the quantity of the chilies based on your spice preference. The quantity mentioned here uses Kashmiri red chilies.
- You can omit the jaggery if you prefer the chutney to not have the slight tinge of sweetness.