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Condiments easy Maharashtrian Recipes

Jawas Chutney – Flax seed Chutney

A dry powder chutney made with the combination of Flax seed ( Jawas in Marathi ) and sesame seeds, spiced with fiery red chili and garlic. A traditional Indian recipe that is a must try as it helps you get the goodness of flax seed in every meal!

Flax seed , sesame seeds and groundnuts have been an important part of the Maharashtrian diet since ages. Dry powder chutneys are easy to make and store , so there is always some stock in the kitchen . You just have to take some of the chutney, drench it in oil or ghee , and enjoy any meal with this condiment.

Flaxseed has gained popularity in the recent past because of its health benefits , the Good fat or the Omega 3 content that we get out of it . But the fact remains that its super tasty too!

The Marathi folks new the importance of flaxseed , much before it was scientifically discovered 😉 . After delivery and throughout the lactating period , its a tradition to give women flax seed and coconut laddoo and even flax seed kheer , to help them cope up with the life-stage. And under the hashtag #itshealthyforthebaby , we end up eating a lot of stuff keeping aside the sentiments of our taste buds . But that would be the topic for a completely different post .

Coming back to Jawas chutney / flaxseed chutney, its easy to prepare . The only technique involved being dry roasting the ingredients , taking care not to burn the ingredients. Just this and a good mixer grinder , and the chutney would be done !

You can easily store it in an air-tight container under room temperature , and enjoy it whenever you want! Just add some oil or ghee and enjoy with piping hot roti , rice , dosa or idly!

Print Recipe
Jawas Chutney / Flax Seed Chutney
Course condiments
Cuisine maharashtrian
Prep Time 20 minutes
Servings
cup
Ingredients
Course condiments
Cuisine maharashtrian
Prep Time 20 minutes
Servings
cup
Ingredients
Instructions
  1. Dry roast flax seed on a medium flame , till it slightly changes to a darker shade. Keep aside.
  2. Dry roast sesame seeds till they slightly change color. Dry roast the cumin seeds too and keep aside.
  3. Add oil to the pan and add red chili . Roast a little and keep aside. In the same oil roast the garlic cloves too and keep aside.
  4. Let the roasted ingredients cool down to room temperature.
  5. Now add all the roasted ingredients in a mixer grinder , along with salt and grind to make a powder.
  6. Store in an airtight container, and serve with any meal . With piping hot chapatti , rice or idli and dosa.
Recipe Notes

TIPS

  • You can adjust the amount of red chili used according to your taste.
  • Be careful while roasting the red chili . The fumes might give you a bout of coughing and sneezing.
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