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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

  1. Grind split black gram and garlic pods together and keep aside.
  2. Grind flaxseeds and keep aside.
  3. Grind the slightly-roasted dry coconut, chili powder, jaggery, amchoor powder, and salt. 
  4. 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.

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