how to use flaxseed | chutney recipe with flaxseed Flaxseed is one of the superfoods that contain a good amount of omega 3 fatty acid, fiber, other vitamins, and minerals. It is known for its plant source of omega 3 fatty acid. So it is a good option for vegetarians or those who don’t eat fish. Most of the time we are missing to have good food and also essential food only because of how to use or how to cook. Flaxseed also falls on this list. Here I presented a flaxseed chutney recipe with tomato and curry leaves. Altogether going to be a power-packed side dish. Unlike other chutneys, the texture of chutney will be viscous (slimy) and smooth. It is opting for idli/ dosa/ adai.
Instead of curry leaves we can add coriander leaves else barely the tomatoes.
Let’s get into the recipe:
Ingredients
Method
- Heat 1 tbsp of oil in a pan, add in 2 dry red chilly, 1/4 cup of curry leaves, tamarind, and 3 garlic. Saute it for 1 minute
- Next, add 1 tbsp of flaxseed, saute it for 30 seconds in low flame
- Now add 3 tomatoes chopped, saute until the raw smell goes off, then turn off the flame
- Let this mixture cool down completely.
- then transfer it into a blender jar. add salt, blend finely with little water
- heat 1 tsp of oil, splutter 1/4 tsp of mustard seeds,
- turn off the flame, add a pinch of asafoetida and few curry leaves
- Pour it over the chutney and mix
Stepwise Picture Recipe:
for seasoning/ tadka:
- heat 1 tsp of oil, splutter 1/4 tsp of mustard seeds,
- turn off the flame, add a pinch of asafoetida and few curry leaves, then pout over the chutney and mix
Note:
Flaxseed is strong coolant. so use according to the weather and health conditions.
Also, check out, health benefits of flaxseeds
Along with this chutney recipe, also check out other chutney recipes in the blog,
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