Flaxseed Chutney

Method

1. 1

   Dry roast flaxseeds: Heat a dry pan on medium. Add 4 tbsp flaxseeds and roast 3-4 minutes stirring constantly until they pop and are fragrant. Cool completely.

2. 2

   Dry roast chana dal: In the same pan roast 2 tbsp chana dal 3-4 minutes until golden. Cool.

3. 3

   Dry roast sesame seeds: Roast 2 tbsp sesame seeds 2 minutes until golden. Cool.

4. 4

   Dry roast chillies: Roast 4 dried red chillies 1 minute.

5. 5

   Fry garlic: Heat 1 tsp oil. Fry 5 garlic cloves until golden. Cool.

6. 6

   Blend: Add roasted flaxseeds, chana dal, sesame seeds, fried chillies and garlic and a pea-sized tamarind to a blender. Add salt. Blend with 3-4 tbsp water to a slightly coarse paste.

7. 7

   Taste: Flaxseed chutney should be nutty, slightly earthy and spicy.

8. 8

   Make tempering: Heat 1 tbsp oil. Add 1 tsp mustard seeds — when they pop add curry leaves.

9. 9

   Pour tempering: Pour over chutney. Mix gently.

10. 10

    Serve: Flaxseed chutney is a nutritious omega-3-rich Karnataka condiment. Serve with idli, dosa or roti.