Flax Seeds Chutney
Instructions:
1. Dry Roasting the Spices
- Heat a pan on low-medium flame and sauté the curry leaves for 1 minute until crisp.
- Add coriander seeds, dry red chili, and cumin seeds—roast until they turn slightly brown.
- Transfer to a bowl and mix with flax seeds.
2. Roasting Nuts & Coconut
- In the same pan, dry roast sesame seeds and grated coconut until they change color slightly.
- Add black pepper and let all ingredients cool down completely.
3. Grinding the Chutney
- Once cool, blend everything coarsely in a mixie or grinder with salt.
4. Serve & Enjoy!
- Your dry flax seed chutney is ready! Store in an airtight container.
- Serve it as a side with dosa, idli, roti, or steamed rice with ghee.
Special Comments
A nutrient-rich, flavorful chutney made with flax seeds, sesame, coconut, and spices—perfect as a side for dosa, idli, or even with hot rice!
Flax Seeds Chutney
Notes/ Precautions
Enhance Flavor: Add 1 tsp roasted garlic for extra depth.
Spicy Version: Increase red chilies or add chili flakes .
Longer Shelf Life: Store in an airtight container for up to 2 weeks .
Serving Tip: Mix with ghee, yogurt, or coconut oil for a rich texture.