alsi chutney

Flax Seeds Powder Chutney

Flax Seeds Powder Chutney Recipe Video in Hindi

Flax seeds powder chutney will not enhance the taste of your meals and make them more tempting but consuming this chutney proves to be good for health as well. Flax seeds are considered to be one of the top health foods in the market nowadays. Flax seeds are dark brown in color. One should include antioxidant flax seeds in their daily diet as these are full of proteins, fiber, vitamin B1, minerals and important fatty acids like Omega – 3, Omega – 6.

There are numerous ways to include these highly nutritious flax seeds in your diet to make smoothies, baked dishes or use in powdered form to make chapatti or parantha or try making a little spicy flax seeds dry chutney or powdered chutney. So, today I have on super and duper healthy chutney powder recipe for you all. It is not only easy to make alsi chutney in fact it’s a big life save when you have a busy schedule or too lazy to cook something. Try making this chutney yourself. Enjoy!

Directions

Getting ready:

1. Clean the flax seeds well, prior roasting.

alsi powder chutneyMaking:

2. Let us roast the flax seeds first. Take flax seeds in a well heated wok or pan and dry roast on medium flame.

alsi powder chutney

3. When the seeds crackle, turn off the flame.

alsi powder chutney

4. Transfer them to a plate or bowl. Roasted seeds turn crispy and taste good to.

alsi powder chutney

5. Now place curry leaves in the wok and dry roast them for 2 to 3 minutes on low-medium flame.

alsi powder chutney

6. Stir constantly until the leaves get dry completely. Take them out in a bowl.

alsi powder chutney

7. Then add coriander seeds, red chilly and cumin seeds in the wok.

alsi powder chutney

8. Stir and roast until they turn fragrant and little brown.

alsi powder chutney

9. Saute for a minute and transfer it into the flax seeds plate.

alsi powder chutney

10. Saute the sesame seeds now till they change in color and transfer to the same plate.

alsi powder chutney

11. Roast the grated coconut as well and take out in the same plate.

alsi powder chutney

12. Also, saute the peanuts and black pepper and transfer it to the same plate.

alsi powder chutney

13. Let all the roasted ingredients cool down and then mix them together.

alsi powder chutney

14. To it add black salt, plain salt, asafoetida and roasted curry leaves. Mix everything well.

alsi powder chutney

15. Place them in mixture jar. Grind the spices coarsely.

alsi powder chutney

16. Dry flax seed chutney is ready. Transfer it to a plate.

alsi powder chutneyServing:

17. Serve this spicy and finger licking flax seeds chutney with parantha, chapatti or rice. In fact you can mix this chutney in dal or any sabzi or mix in flour for making stuffed paranthas. Store this chutney in any air tight container. It keeps good for up to 1 month.

Suggestion

You can adjust the quantity of chilies as per your taste. If you prefer eating spicy then increase the quantity else omit the use of chilies if you don’t like eating spicy food.

Flax Seeds Powder Chutney Flax Seeds Powder Chutney
Author: 
Recipe type: Chutney
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Flax seed - ½ cup
  • Curry leaves - ½ cup
  • Coriander seeds - 4 tsp
  • Dry red chilly - 4
  • Dry coconut - ½ cup (grated)
  • Peanuts - 3-4 tbsp
  • Sesame seeds - 2 tbsp
  • Cumin seeds - 2 tsp
  • Black pepper - 2 tsp
  • Black salt- 2 tsp
  • Salt - ½ tsp
  • Asafoetida - 2-3 pinch
Instructions
  1. Clean the flax seeds well, prior roasting.
  2. Let us roast the flax seeds first. Take flax seeds in a well heated wok or pan and dry roast on medium flame.
  3. When the seeds crackle, turn off the flame.
  4. Transfer them to a plate or bowl. Roasted seeds turn crispy and taste good to.
  5. Now place curry leaves in the wok and dry roast them for 2 to 3 minutes on low-medium flame.
  6. Stir constantly until the leaves get dry completely. Take them out in a bowl.
  7. Then add coriander seeds, red chilly and cumin seeds in the wok.
  8. Stir and roast until they turn fragrant and little brown.
  9. Saute for a minute and transfer it into the flax seeds plate.
  10. Saute the sesame seeds now till they change in color and transfer to the same plate.
  11. Roast the grated coconut as well and take out in the same plate.
  12. Also, saute the peanuts and black pepper and transfer it to the same plate.
  13. Let all the roasted ingredients cool down and then mix them together.
  14. To it add black salt, plain salt, asafoetida and roasted curry leaves. Mix everything well.
  15. Place them in mixture jar. Grind the spices coarsely.
  16. Dry flax seed chutney is ready. Transfer it to a plate.
  17. Serve this spicy and finger licking flax seeds chutney with parantha, chapatti or rice. In fact you can mix this chutney in dal or any sabzi or mix in flour for making stuffed paranthas. Store this chutney in any air tight container. It keeps good for up to 1 month.

 

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