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Flaxseed Chutney Powder

Flax seed chutney powder  is  an easy way to  increase the nutritional  value  of  any , well  almost any, dish. Chutney powders are  used as an  accompaniment  to a  variety of  meals in  the  South Indian  Cuisine.  Usually made  with a  blend  of  dals (beans/lentils), it  adds a  bit  of  crunch and  protein as  well  as  spice  to the  dish.  These  take  hardly  any time   to prepare  and   comes  in handy  on those  busy  days.

Flax Seed Chutney Powder

Flax  seed is a  nutritional  powerhouse.  It is  high in fiber ,  hearth healthy  Omega-3 s , and  antioxidants. For  hundreds of  years  the native  cultures  in many parts of  the  world  considered  this  unassuming   seed  as a  miracle  food.   The  seeds have a  hard  shell which protects  the  nutrients  inside.  Crushing  or  powdering the  seeds  is  recommended for  better  absorption by  our digestive  system. But  once  the shells  are broken the  nutrients  becomes  vulnerable  to  oxidization  reducing  the  potency over  time.   To prevent  this  it is  preferable to   make  the powder in small batches  or   store  the powder  in the  fridge.

Other  than as  a  side for  south Indian  dishes  like  Dosa, Idli and  Upma  here are  a  few  other  ways to use the  flax seed chutney powder ..

  • Sprinkled  over  plain  rice
  • Seasoning  for  steamed  veggies
  • Sprinkled over toast  with a slice of   avocado
  • Sprinkled over eggs
Flax Seed Chutney Powder

Flaxseed Chutney Powder

By Syama
Flax  seed  and dry spices  are  ground  with  coconut  and  lentils  to make  this  spice  powder.  This  mix  is  very nutritious  as  well as  being  delicious.  It  is  used as  a  quick side  dish / dip / chutney for  many south  Indian  dishes  and  rice.   When  stored  properly it  will last  for a  few  weeks. 
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Cook Time 5 minutes
Total Time 10 minutes
Course Dip
Cuisine Indian
Servings 6 servings


  • 1/4 C Flax seed
  • 2 Dried Chilies To Taste
  • 2 Tbsp Toor dal
  • 2 Tbsp Mung dal
  • 3 Tbsp Dried Coconut
  • 1/2 Tsp Salt To Taste
  • 1/4 Tsp Tamarind A small piece


  • Heat a thick bottomed pan over medium heat.
  • Dry roast the dals one by one till they turn pink. Transfer to the blender jar.
  • Dry roast the red chili. When the chili is hot add the flax seed to the pan. Followed by the dry coconut. Warm the coconut and flax and turn off the heat. Transfer to the blender jar.
  • Add the tamarind and salt to the blender, and pulse a few times. Taste and adjust salt. Pulse till desired crunch .
  • Transfer to an airtight container.

Important: Nutrition Values are estimates. Actuals vary based on ingredients and serving size.

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Flax Seed

I dry  roast  the  ingredients  either   one  by one or  adding  them  at  different  times  based on  how  long  it  takes  for  each to get  roasted.   Flax  seeds are   just  warmed  and  not  really toasted till they  pop.   While  the  dals  are  roasted  till  they  turn  pink .

Dry Roasting

If  using  dried  coconut (kopra or  desiccated  coconut) add  it  to the  last  batch of  ingredients  being  toasted  and  just  warm  through .  There is  no need  to  brown  the  coconut .   If  using  fresh or  frozen  coconut   roast  it  separately  till all the  moisture   evaporates .

Transfer  all the  roasted ingredients to the  blender jar or  a  coffee  grinder .  Add  salt  and  tamarind  and   pulse a  few  times   to a  coarse powder.

Use  immediately or transfer to an  airtight  container. The chutney powder is   stays fresh in an  airtight  containers  for a  few days  but  for  longer  storage I  would  encourage  you  to  keep it  refrigerated.


Flax Seed Chutney Powder

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