Thursday, September 26, 2013

Flax Seed and Garlic Chutney Powder

(From Banu's Cookbook)

1/2 cup of Flax Seed
1/4 cup of White Sesame Seeds
1/4 cup Dry or dessicated coconut powder
4-6 Red Chillies
10 Garlic Pods
1/2 inch of dry tamarind
1 tbsp of Jaggery powder (Optional)

1. Dry Roast the Flax seed. It is done once you see the color change and aroma starts coming. Roast it on low flame so that you do not burn it. Takes about 10 mins or so for half a cup.
2. Then Dry roast the sesame seeds until they change color. Do not burn it.
3. Dry roast the desiccated coconut as well.
4. Now add a bit of oil in the pan and roast red chilies and Garlic. You can see red chillies almost turning black and also garlic getting nicely browned.
5. Let everything cool down to room temperature.
6. Grind the flax seed, sesame seeds and copra into a coarse powder ( or fine if you prefer it that way). Then add to the gm grinder/blender jar - red chillies, garlic, tamarind, jaggery and salt to taste and grind it again till everything mixes well.
7. Flax seed and sesame seeds both will release oils so the mixture will become a lump and might not grind well. You will need to stir it often. 
8. This chutney powder goes well with bread and chapathi and also with Hot Rice and Ghee.
9. Stored in an air tight container in the fridge, this will last upto a month.

1. You can also add roasted groundnuts to this mixture.
2. I have done this without desiccated coconut and it does not compromise the taste.