Translate to your native language

Alsi ki Chutney with Coconut (Flaxseed Chutney)

Flax seeds are rich in the essential omega-3 fatty acid alpha-linolenic acid (ALA). Flax seeds are usually ground before eating them to release the oil locked up inside the fibrous structure of the seed and which cannot be released when eaten whole. Flax seeds also have high amounts of protein as well as soluble and insoluble fiber, which help regulate blood sugar and cholesterol levels and promote digestive health by providing the required food for beneficial gut bacteria. Flaxseed powder is often used to replace egg for its binding quality when mixed with water, and so it is recommended to drink plenty of water when one eats flax seeds. The proportion is usually 3 parts of water to 1 part of flax seed powder. This mixture is also a natural laxative. Chutneys are a great way to enhancing the variety of our traditional Indian meal.

Recipe credit: Darshana Muzumdar

Makes 2 cups

Called “jawasachi chutney” in Marathi, this chutney has several variations. Some people use fresh coconut and others dried coconut and yet others none at all. Some use sesame seeds and others don’t. However, urad dal is a common ingredient in most flax seed chutneys. Make this chutney a few times with different ingredients to figure out which combination you enjoy the most and share the recipe with me.

Ingredients

  • ½ cup flax seeds
  • ¼ cup urad dal (white lentils)  
  • ¼ cup dry coconut, grated (or more if you prefer)
  • ½ cup curry leaves
  • A lime sized ball of tamarind
  • 7 to 8 beydgi or Kashmiri red chillies or as per your preference
  • 1 tsp cumin powder
  • ⅛ cup or 1 lime sized piece of jaggery
  • ½ tsp rock salt or to taste

Method

Roast the flax seeds on medium heat till they start popping. Transfer to a large plate to cool.

Roast the urad dal on medium heat till it is light golden. Add to the flax seeds to cool.

Roast the coconut pieces, cumin seeds and chillies on medium heat till the coconut is lightly brown and then add them to the flax seeds to cool.

Roast the curry leaves till lightly browned and a little dry or more till they are crisp add them to the rest of the roasted ingredients too. You can use the curry leaves without roasting if you are going to use up the chutney in a day or two. In that case make sure that the leaves are dried thoroughly with a napkin so there is no water left in them. Alternatively, you can wash them a day earlier without taking them off the stems and let them dry under a fan or in a cool place where they won’t spoil.

Blend all ingredients after they are cool to a consistency you are happy with.

Allow to cool and then store in a glass jar and use it within a week.

Note: This chutney can be served as an accompaniment with any meal or with idlis, dosas, parathas etc. It’s a great snack for children too. Place a tablespoon or more of the chutney down the middle of a roti. Dribble a teaspoon of cold pressed coconut oil over it. Roll the roti and serve. You can also add slices of tomato or cucumber if you prefer.

For the Whole-Food Plant-Based (WFPB) version:

This chutney is already a whole plant dish. So enjoy! Just don’t add any cold pressed coconut oil to it before eating it!

Make sure to use unrefined salt like rock salt.

Leave a Reply

Shopping Basket