Flaxseed Chutney Powder

Our everyday south Indian chutney powder also called Milagai Podi just got healthier with this new twist. There are various kinds of chutney powders based on the main ingredient. Here is my version with Flaxseeds.

My kids love their dosa only with chutney powder. So, I tweaked the traditional chutney powder to make it healthier. And they are absolutely loving it 🙂

Tiny but mighty, flaxseed is one of the healthiest food. This super food is a rich source of omega-3 fatty acids (plant based) and are high in fiber. They are good for improving the cholesterol numbers as well. Flaxseeds are also high in lignans which is said to reduce cancer risk in adults.

Flaxseed Chutney Powder is super easy to make and is a life saver when you want an accompaniment immediately and you are lazy  or running out of time and ideas.!!! It goes well really with idly, dosa or even just hot steamed rice with generous drizzle of ghee.

I know it is convenient to pull out a pack of chutney powder from the racks in the supermarket however, nothing beats the fresh flavours of homemade chutney powders.

They key to making this chutney powder is by slow roasting all the ingredients individually in a low flame.

This chutney powder easily lasts for 15-20 days when stored at room temperature in an airtight container. If you are making in large quantity, you can also refrigerate up to 2 months in a zip lock and remove small portions and use accordingly.

Do give this a try and let me know how you liked it.

Now Let’s see how to make this nutritious and easy Flaxseed Chutney powder.

Flaxseed Chutney Powder

Recipe by TinaCourse: Side DishCuisine: IndianDifficulty: Easy

Prep time

5

minutes

Cooking time

10

minutes

Yeild

200

gms

Total time

15

minutes

Flaxseed Chutney Powder is a super healthy and delicious South Indian chutney powder made with flax seeds, lentils, red chilies, curry leaves, tamarind ,jaggery and salt.

Ingredients

• ½ cup flaxseed

• 1/4th cup urad dal

• 1/4th cup channa dal

• 1/4th cup dry coconut

• 2 strings curry leaves

• tamarind, marble size

• 8 red chilies

• 1 tsp oil

• 1tsp jaggery

• Salt to taste

Directions

• Heat a pan on medium flame. Add in the flaxseeds and roast till you hear a popping sound. Keep this aside.
• Into the same pan add urad dal and roast till golden brown; this will take about 2-3 minutes. Remove and keep aside.
• Then add in the channa dal and roast till it changes colour; this may take about 3-4 minutes. Remove and keep aside.
• Now add in the dry coconut, curry leaves and tamarind and roast for a few seconds until you see the curry leaves change colour. Keep this aside.
• Now add a tsp of oil into the same pan and roast the chilies for a few seconds. Remove and keep aside.
• Combine all the roasted ingredients and add some jaggery and salt and allow it cool down.
• Once it has come to room temperature add them into a blender and grind into a fine powder. The chutney powder is now ready.
  
• Let it come to room temperature before you store this in a clean container.
  Enjoy this Flaxseed Chutney powder with idly, dosa or even hot steamed rice with a generous drizzle of ghee on it!

Notes

• You can use Byadagi or Kashmiri red chilies. However, if using any other kind, you may have to reduce the quantity of chilies.
• If you unable to get dry coconut you can also use dedicated coconut also called coconut powder (not the one used to make coconut milk).
• You can however totally skip adding coconut as well.
• The measurements mentioned in this recipe card yields about 200gms of chutney powder.