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Flaxseed Chutney with Ghee: A Nutritious & Flavorful Twist on Traditional Condiments
- Prep Time: 10
- Cook Time: 5
- Total Time: 15
- Yield: 4 portions 1x
Description
Flaxseed chutney is an incredibly nutritious and flavorful condiment that works well with dal, rice, or even as a dip for roti and paratha. Using ghee (clarified butter) instead of olive oil adds richness, depth, and an authentic Indian flavor. This chutney provides an excellent source of omega-3s, fiber, and antioxidants.
Health Benefits:
- Omega-3s: Flaxseeds provide a healthy dose of plant-based omega-3 fatty acids, which support heart health, brain function, and reduce inflammation.
- Fiber: The chutney is rich in fiber, which aids digestion and promotes gut health.
- Antioxidants: Ingredients like coriander, garlic, and turmeric provide antioxidants that protect the body from free radical damage and support overall health.
- Anti-inflammatory: Ghee and turmeric are both known for their anti-inflammatory properties, helping to reduce inflammation and support joint health.
How to Pair the Flaxseed Chutney:
- Dal: This chutney pairs beautifully with any type of dal (lentil soup). Its spicy, tangy flavor complements the richness of dal and rice.
- Rice: Serve it with plain rice or any spiced rice like jeera rice for a delightful combination.
- Chapati or Paratha: Spread the chutney over freshly baked chapatis or parathas for a tasty and healthy snack or side dish.
- Sandwiches and Wraps: Use it as a spread in whole-grain sandwiches or wraps for added flavor and nutrition.
- Vegetable Dishes: It can also be served as a side with sautéed or roasted vegetables, adding a zesty kick to the meal.
Ingredients
Scale
- 1/4 cup flaxseeds (preferably ground for better absorption of nutrients)
- 1/2 cup fresh coriander leaves (cilantro)
- 1–2 green chilies (adjust to your spice level)
- 1 small onion, chopped (optional)
- 1 garlic clove (optional, for extra flavor)
- 1/2-inch piece of ginger, chopped
- 1 tbsp tamarind pulp or 1 tsp lemon juice (for tanginess)
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tbsp sesame seeds (optional, for added flavor and texture)
- 1–2 tbsp water (to adjust the consistency)
- 1 tbsp ghee (clarified butter)
- 1/4 tsp turmeric powder (optional, for anti-inflammatory benefits)
- Salt to taste
Instructions
- Roast the Flaxseeds and Seeds:
- In a dry pan, lightly toast the flaxseeds and sesame seeds (if using) on low heat until they start to pop. Be careful not to burn them. Set aside to cool.
- In the same pan, dry roast the cumin seeds and mustard seeds for about 1-2 minutes until they start to splutter. This releases their oils and enhances their flavor. Remove from heat and let them cool.
- Prepare the Chutney:
- In a blender or food processor, add the roasted flaxseeds, sesame seeds, cumin seeds, and mustard seeds. Pulse to form a coarse powder.
- Add the coriander leaves, green chilies, garlic, ginger, and onion (if using) to the blender.
- Add tamarind pulp (or lemon juice), turmeric powder, and salt. Add about 1-2 tbsp of water to help blend everything into a smooth chutney.
- Temper the Chutney:
- Heat ghee in a small pan over low heat. Once it melts, add 1/2 tsp cumin seeds to the ghee and allow them to splutter.
- Pour the tempering (ghee and cumin) into the chutney mixture and blend it again briefly to combine.
- Adjust Consistency:
- If needed, add more water to achieve your desired chutney consistency. You can make it a little runny or thicker depending on your preference.
- Taste and Adjust:
- Taste the chutney and adjust the salt or tanginess by adding more tamarind pulp or lemon juice if necessary.
Storage and Shelf Life:
- Refrigeration: Store the chutney in an airtight container in the fridge for up to 3-4 days.
- Freezing: If you want to store it for a longer period, you can freeze the chutney for up to 1 month. When ready to use, simply thaw it in the fridge overnight.
Notes
Serving Size:
- This recipe will make about 4 servings, with each serving being about 2-3 tablespoons of chutney.
Nutrition
- Serving Size: 1 portion (2-3 tbsp)
- Calories: 94
- Fat: 7.9
- Carbohydrates: 4.9
- Protein: 2.1
