Luke Coutinho (Designed by Priyanka Vithlani, Meal Planning Analyst)
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.
Place curry leaves in a pan and sauté on a medium flame for 3 minutes.
Keep tossing them constantly and roast until they get dry. Once done, set aside.
Add coriander seeds, red chili, and cumin seeds to a pan. Stir constantly and roast until they turn slightly brown. Turn off the gas.
Mix them with raw flaxseeds and set them aside.
Now dry roast sesame seeds until they change color and take them out on a plate.
Similarly, roast the grated coconut and set it aside.
Add black pepper and mix all the ingredients well.
Once the mixture cools down, add salt and finely blend it.
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.