Flax seed chutney powder is a nutritious and versatile condiment that can add a burst of flavor to any meal. Made with roasted flax seeds and garlic as the main ingredients, this chutney powder recipe is easy to follow and can be customized to your preferred level of spiciness.
Plus, it has a long shelf life, making it a convenient pantry staple. Keep this flavorful powder on hand and enjoy it with your favorite South Indian breakfast. You can also sprinkle it on rice, vegetables, sandwiches, and wraps for an extra zing of taste!
Chutney powder (also called chutney pudi or chutney podi) is a dry spice mix used as an accompaniment in South Indian meals, typically served with dishes like idli, dosa, and upma. It's a convenient alternative to fresh chutney, often mixed with ghee or sesame oil when serving.
This recipe focuses on flaxseed chutney powder, featuring flax seeds and garlic as the main ingredients. There are several other forms of chutney powder blends. For example, peanuts, flax seeds, garlic, sesame seeds, and roasted Bengal gram (hurigadle/puthani), to name a few.
Why you will love this recipe?
- Versatile: This chutney powder is not only a great accompaniment with South Indian breakfast dishes but also can be used as a seasoning. A
- Easy to make: This recipe for flax seeds chutney powder is simple and requires only a few ingredients. Roasting and grinding the ingredients together can be done quickly, and the powder can be stored for later use.
Flax seeds: This is the main ingredient of this chutney pudi.
Garlic: I use lots of garlic to make this chutney podi. Adjust as per your preference.
Curry leaves: Curry leaves are an aromatic herb that is an essential part of South Indian dishes and is added in temperings. They are dry-roasted and used in spice blends.
See the recipe card for full information on ingredients and quantities.
Step 1: Heat a pan and add the flax seeds. Dry roast them until they begin to pop. Set them aside on a plate or wide pan (image 1).
Step 2: In the same pan, add dry red chili. Fry them until they are crispy and puff up. Set it aside along with the flaxseeds (image 2).
Step 3: Next, add garlic to the same pan and fry until the raw smell goes and they turn golden brown. To this, add curry leaves and fry until they are crunchy (images 3 and 4).
Step 4: Next, add coconut and fry for a few seconds. Add salt, tamarind, and hing to this. Give everything a good mix (image 5).
Step 5: Transfer it along with the rest of the ingredients. Let all the ingredients cool down completely (image 6).
Step 6: Grind into a slightly coarse powder in a spice mixer (images 7 and 8).
Dry-roast the ingredients on low-to-medium heat, taking care not to burn them. The flax seeds are done once they begin to pop.
Do not fry the coconut for a long time, or else it will begin to release the oil, making it difficult to grind in a powdered form.
Chutney podi can be stored at room temperature for up to one month. It can also be stored in the refrigerator for a long time. Always store spice powders in airtight containers. Always use a clean and dry spoon for serving. Any moisture content can reduce its shelf life.
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This dry chutney can be served as a condiment with your lunch or dinner. It can also be paired with these South Indian breakfast dishes:
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Flax Seeds Chutney Powder
- Heat a frying pan or kadhai. Once it is hot, reduce the flame to low.
- Add the flax seeds and dry roast them until they begin to pop. Set them aside on a plate or wide pan.
- In the same pan, add dry red chili. Fry them until they are crispy and puff up. Set it aside.
- Next, add garlic to the same pan and fry until the raw smell goes and they turn golden brown.
- To this, add curry leaves and fry until they are crunchy. Next, add coconut and fry for a few seconds.
- Add salt, tamarind, and hing to this. Give everything a good mix.
- Transfer it along with the rest of the ingredients. Let all the ingredients cool down completely.
- Grind into a slightly coarse powder in a spice mixer.
- Store in an air-tight container.