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Luke Coutinho (Designed by Priyanka Vithlani, Meal Planning Analyst)

Flaxseed Chutney – An Omega-3-rich accompaniment

Want to enjoy some dry nutty-flavored chutney? Relish this flaxseed chutney with curd, roti, or even rice. It has a versatile flavor and is loaded with protein, fiber, and omega-3 fatty acids.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 250 gms
Course: Condiment
Cuisine: Indian
Calories: 36
Ingredients Method Notes

Ingredients
  

  • ½ cup raw flaxseeds
  • ½ cup curry leaves
  • 4 tsp coriander seeds
  • 2 dry red chilies
  • ½ cup grated fresh coconut
  • 2 tbsp sesame seeds
  • 2 tsp cumin seeds
  • 2 tsp black pepper
  • 2 tsp salt mix
  • A pinch of asafoetida

Method
 

  1. Place curry leaves in a pan and sauté on a medium flame for 3 minutes.
  2. Keep tossing them constantly and roast until they get dry. Once done, set aside.
  3. Add coriander seeds, red chili, and cumin seeds to a pan. Stir constantly and roast until they turn slightly brown. Turn off the gas.
  4. Mix them with raw flaxseeds and set them aside.
  5. Now dry roast sesame seeds until they change color and take them out on a plate.
  6. Similarly, roast the grated coconut and set it aside.
  7. Add black pepper and mix all the ingredients well.
  8. Once the mixture cools down, add salt and finely blend it.
  9. Your flaxseed chutney is now ready. Serve it with parathas, chapatis, rice, idli, dosa, or curd.

Notes

  • Flaxseed is a non-toxic, dietary wholegrain composed of omega-3 fatty acids and a lignan complex (FLC) with potent anti-inflammatory, antioxidant and anti-fibrotic properties.
  • Loaded with protein, carbs, fiber,omega-3 fatty acids, and B-Vitamins, these are a powerhouse of nutrients.
  • This chutney is rich in fiber and aids digestion.
  • Prefer having raw and freshly powdered flaxseeds as the Omega-3 in them is sensitive to heat and air exposure.