Flax Seed Chutney…I have a seed hater at home!! And a healthy fad food hater as well…any attempts to feed him anything even remotely healthy results in long long long arguments…so when I bought flax seeds and started adding them (whether whole roasted or ground) to various things, you cannot even imagine the ruckus…and I eventually gave up…till while cleaning up I discovered an unused packet of flax seeds…didn’t have the patience to go through the drama all over again so went on the net to see if I could find something which I could try...found a lot of chutney powder recipes using flax seeds but all of them had coconut in it (he is not a fan of coconut either) and then Saada Punjabi Puttar Chef Sanjeev Kapoor came to my rescue…this is his recipe with a couple of changes…came out absolutely fab and ‘you know who’ is loving it as well…
Flax Seed Chutney
- Flax seeds, 1/4 cup
- White Sesame seeds, 2 tbsp
- Garlic pods, 15-20
- Dried red chilies, 4-5
- Salt, to taste
- Oil, 1 tsp
In a pan, on low flame dry roast flax seeds till the seeds start spluttering and you get the aroma. Keep aside.
Dry roast sesame seeds till they change colour and keep aside.
Add ½ tsp oil to the pan and roast the red chilies till they puff up and colour changes to almost black. Keep aside.
Add the balance ½ tsp oil and add garlic pods. Sauté till they go golden brown. Keep aside.
Once everything is cool, put in a blender/mixie jar along with salt and grind to a coarse powder.
You can store it in an air tight container in the refrigerator for up to a week.
- Make small quantities that you know will be consumed within a week.
- Helps with increasing good Cholesterol but don’t go overboard with this – control and no more than 1-2 tbsp a day!