Flax Seed Chutney Recipe
The health rewards of flax seeds are numerous, but in order to be beneficial – they must be used in their ground form. Flax seeds are easily available in both their whole form or already ground flax seed powder in most large grocery stores or supermarkets. Personally I prefer to buy whole flax seeds & grind them myself though ☺. In Marathi, flax seeds are known as “javas” and the Hindi word for flax seed is “alsi”.
Flax seeds are an extremely rich source of antioxidants and they have been linked to improved cardiovascular benefits, improved blood pressure levels, weight control & also better diabetes management. Flax seeds are chock full of omega-3 fatty acid, manganese, Vitamin B1, dietary fiber & magnesium. Flax seeds are also thought to play a huge role in overall better digestive health, cancer prevention and anti-inflammatory protection.
If you want the maximum health benefits associated with flax seeds, “sukhi” chutney would definitely be the way to go. Commonly eaten throughout Maharashtra, “sukhi” chutneys are dry chutneys usually in a powdered form. Sukhi chutneys were always taken along during traveling since they were so convenient & could simply be enjoyed in a sandwich/wrap or sprinkled on some rice with a drizzle of warm ghee. My Flax Seed Chutney is delicious, nutritious & full of healthy goodness.
The following recipe will yield about 1 cup or so of dry chutney powder and will last a few months in the refrigerator. These chutneys can also instantly be converted to the wet variety by the addition of either yogurt or oil.
JAVASCHI SUKHI CHUTNEY (Flax Seeds Dry Chutney)
1 cup whole flax seeds
2 tbsp raw peanuts (skinned Spanish peanuts work well)
2 tbsp unsweetened desiccated coconut flakes
1 tbsp white sesame seeds
2-3 dried red chilies, to taste
1 tsp cumin seeds
½ tsp dry tamarind powder or amchoor powder (dry mango powder)
salt, to taste
In a small dry skillet on medium heat, separately roast all the ingredients (except the dry tamarind or amchoor powder & the salt) until slightly browned and fragrant. Be careful so as not to burn anything. Remove from the heat & allow to cool. Then add the dry tamarind (or dry amchoor) along with the salt & grind into a powder. You may need to do this in batches, as you want a powder not a paste. The chutney can be ground into either a coarse powder or a fine powder depending upon your personal preference.
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