Flaxseed Chutney – a delicious recipe with flaxseed powder, garlic, grated coconut, red chilies, sesame seeds, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Cut each clove of garlic lengthwise into 3-4 pieces. Heat about 1-2 tsp of oil in a pan. On a medium flame, fry garlic and dried red chillies until golden brown.
2
Add shredded coconut and sesame seeds and fry until it gives a mild aroma of coconut and sesame. Keep stirring the mixture to avoid excessive and sudden browning/burning of the coconut.
3
Turn the heat off and let the mixture cool for 5 minutes. Then mix in the flaxseed powder.
4
Transfer the above mixture in a dish and set it aside to cool.
5
When the mixture is cool, put it in a blender, add salt, sugar, black pepper powder, and lemon juice (adjust for taste) and blend everything to a coarse powder. If you like it fine, blend further.
6
Store the chutney in an airtight container and refrigerate.
627
kcal
Calories
33
g
Fat
71
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 cup flaxseed powder, 6 garlic cloves, 1/2 cup grated coconut, fresh or dried, 2-3 dry red chilies, and more.
Yes, Flaxseed Chutney falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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