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Flax seed chutney

Flax Seed Chutney: Easy, Tasty and Good For You

Pulse grind freezer-chilled flax seeds to a coarse powder. Add all the seasonings and mix thoroughly. Serve as a dry condiment - sprinkle on avocado toast, salads, steamed/sauteed vegetables, tacos, etc. Enjoy!
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Condiment, Side Dish
Cuisine Indian
Servings 8
Calories 43 kcal

Equipment

  • Electric coffee/spice grinder preferred if not available, see Recipe Notes for alternative methods to crush the flax seeds

Ingredients
  

  • 1/3 cup Flax seeds - brown or golden - 50 g - frozen Linseed, Jawas (Marathi); Alsi (Hindi)
  • 1/4 tsp Black salt Kala Namak
  • 1 tsp Dried Mint leaves - coarsely crushed
  • 1/4 tsp Black Pepper - freshly crushed preferred
  • 1 tsp Red chilli powder - Cayenne - medium spicy adjust as per spiciness preferred
  • 1/2 tsp Amchur dried green mango powder; if not available, use sour grape powder, or ground Sumac
  • 1/2 tsp Fennel powder
  • 1/2 tsp Roasted Cumin powder
  • 2 tsp Dried Coconut powder finely grated dessiccated (dried) coconut; Note: this is NOT the same as coconut flour!
  • 1 tsp Sesame Powder - optional OMIT if allergic to sesame
  • 1/16 tsp Salt - only if needed after taste-testing taste-test the chutney, add a bit more salt if needed.

Instructions
 

  • Use freezer-chilled flax seeds - if using seeds stored at room temp, freeze them for about 30 min (or even longer) in an open bowl.
    Frozen seeds are easier to pulse-grind to a powder - grinding room-temp seeds can cause oil to ooze from the seeds and produce a sticky/clumpy mess.
    I strongly recommend pulse-grinding fro 3-5 seconds at a time., till you get a somewhat coarse powder.
    If scaling up to make a larger batch of Chutney, grind it in small batches - about 1/2 cup at a time.
    grind frozen flax seeds
  • Place the flax seed powder in a bowl. crush the dried mint between your palms to release flavor and add to the bowl; add red chilli powder, black salt and amchur.
    Mix well.
    add seasonings to flax powder
  • Add dried coconut powder and mix well.
    coconut powder in flax chutney
  • Add fennel seed powder and roasted cumin seed powder; also add sesame powder, if using.
    Mix well: Yields about 1/2 cup Chutney.
    add cumin -fennel to flax powder
  • Serve!
    Sprinkle generously on Avocado toast...
    flax seed chutney on avocado
  • Serve with Idli / Dosa / Utthappam...
    Flax seed chutney
  • Also.... sprinkle on salads, tacos, sandwiches.... on top of steaming hot rice / pasta / noodles .... and Yes, even on soup!
    Get creative... follow your instincts on a whim!
    Enjoy!

Notes

No coffee/spice grinder available?
Use one of the following methods to crush the freezer-chilled flax seeds:
  • a manual rotary nut-crusher or (or cheese grater)
  • a mortar and pestle
    • the pounding action will likely cause oil to exude and make it a bit sticky/clumpy, rather than powdery. 
      • If this happens, mix in all the seasonings, freeze and then fluff with your fingers to a powdery texture.
 
How to store Flax Seed Chutney properly:
Store prepared Flax Seed Chutney away from heat and light to maintain freshness.
Why? Upon grinding, the oil inside the flax seeds becomes exposed to air and is no longer protected by the tough seedcoat.
  • This 'exposed' oil is very sensitive to heat and light:
    • The unsaturated fatty acids (omega-3 and omega-6) in flax seed oil undergo air-oxidation pretty easily -  especially when exposed to light and heat.
      • Air oxidation causes the chutney to start smelling rancid and taste quite awful!
        • Rancid oil should not be consumed - contains substances that may harm your health.
SO:
Protect Chutney from light:
I highly recommend using one of the following types of storage containers to protect the prepared Chutney from light:
  • dark glass bottle (brown/green)
  • stainless steel jar with a well-fitting lid
 
Protect Chutney from heat:
  • Store the chutney container in the freezer
  • Do NOT store prepared Chutney at room temperature!
  • The cold temperature in the freezer slows down the air-oxidation of the unsaturated fatty acids in flax seed oil.
    • air-oxidation causes the chutney to start smelling rancid and taste awful
    • If that happens - discard the chutney! 
 
How long does the prepared Chutney stay 'fresh', when stored properly in the freezer?
Up to about 4 months, possibly longer
  • Use the smell/taste test to check for spoilage.
    • If the chutney has developed an unpleasant 'off' smell/flavor, you should simply discard it. 
 
 
 
 
 

Nutrition

Serving: 1tbspCalories: 43kcalCarbohydrates: 3gProtein: 1gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 76mgPotassium: 71mgFiber: 2gSugar: 0.2gVitamin A: 113IUVitamin C: 0.3mgCalcium: 25mgIron: 1mg
Keyword Alsi chatni, Alsi ki Chutney, chutney, chutney podi, chutney powder, chutney pudi, dry chutney powder, Flax chutney powder, flax recipe, flax seed recipe, heart-healthy chutney, Jawas chutney, Jawasachi chatni, linseed chutney, omega-3 food, satvik chutney
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