Flax seed chutney powder step-by-step recipe with photos.
About this recipe
Chutney powder ( also called chutney pudi or chutney podi) is a spice blend or spice mix that is in dry powdered form and is used as an accompaniment for South Indian meals and breakfast. 'Pudi' or 'podi' translates to powder and this condiment is perfect with idli, dosa, and upma.
Chutney pudi can be called a dry form of chutney and comes in very handy when you are unable to make fresh chutney. It is usually mixed with ghee or gingelly oil before serving. There are several varieties of chutney powders. This dried flax seeds chutney is probably the healthiest of all.
The most commonly made chutney podi blend is a mixture of Bengal gram (chana dal), split black gram (urad dal), dried coconut, curry leaves, dry red chili, and tamarind. 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. Here, I am sharing the recipe for chutney pudi with flax seeds.
Flaxseed is called agase beeja in Kannada. My version of this chutney pudi is made with just flax seeds as the main ingredient and I do not use any type of lentils/dal in it. Flax seeds and garlic are the main ingredients of this recipe.
Benefits of flax seeds
Flaxseed is the best vegetarian source of omega-3, which is an essential fatty acid, containing 23% omega-3. It is also very high in antioxidants and fiber. It is also a rich source of vitamins and minerals. Flax seeds help improve digestion and also help with cholesterol.
Ground flax seeds are recommended over whole flax seeds as they are easier to digest. Whole flax seeds may be left undigested, meaning you will not be able to get all the nutrients from them.
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.
Dried red chili: Use a mild variety of chili peppers (Kashmiri or Byadige varieties work well).
Dried coconut: Dried coconut is added along with spice blends which adds a nice nutty flavor.
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.
Asafoetida: Asafetida or hing is one of the lesser-known spices in Indian cooking. It is the dried gum extracted from giant fennel plants.
Tamarind: I use a little bit of tamarind in this chutney powder, making it slightly tangy.
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 (step 1).
In the same pan, add dry red chili. Fry them until they are crispy and puff up. Set it aside along with the flaxseeds (step 2).
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 (steps 3 and 4).
Next, add coconut and fry for a few seconds. Add salt, tamarind, and hing to this. Give everything a good mix (step 5).
Transfer it along with the rest of the ingredients. Let all the ingredients cool down completely (step 6).
Grind into a slightly coarse powder in a spice mixer (steps 7 and 8).
Let it cool completely before storing.
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.
The chutney powder stays fresh at room temperature. However, I prefer to store it in the refrigerator.
Always use a clean and dry spoon for serving. Any moisture content can reduce its shelf life.
Try my version of this easy-to-make accompaniment with your meals or breakfast and add a tasty and healthy element in no time.
Click here for more spice blend recipes.
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:
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.
Yes. It is recommended to eat ground flax seeds over whole seeds as grinding it makes the seeds easier to digest.
This flax seed chutney powder is:
- great accompaniment for idli/dosa,
- very healthy,
- unique and different from regular chutney podi.
Flax Seeds Chutney Powder
- 1 cup flax seeds
- 10-12 cloves garlic peeled and sliced
- ½ cup shredded coconut
- 2 sprigs curry leaves
- 10-15 dry red chili
- 1 small piece tamarind
- ¼ teaspoon asafoetida hing
- ½-¾ teaspoon salt
- 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.