Rich in Omega-3 fatty acids and fiber, this chutney makes for great accompaniment to any meal. This chutney is also good for seasoning sandwiches or possibly savory crepes as well. It is quick to make and stores well for a few days. —Priya Karmarkar
1 cup chutney
grated coconut, fresh or dried
dry red chilies
black pepper powder
In This Recipe
Cut each clove of garlic lengthwise into 3-4 pieces. Heat about 1-2 tsp of oil in a pan. On a medium flame, fry garlic and dried red chillies until golden brown.
Add shredded coconut and sesame seeds and fry until it gives a mild aroma of coconut and sesame. Keep stirring the mixture to avoid excessive and sudden browning/burning of the coconut.
Turn the heat off and let the mixture cool for 5 minutes. Then mix in the flaxseed powder.
Transfer the above mixture in a dish and set it aside to cool.
When the mixture is cool, put it in a blender, add salt, sugar, black pepper powder, and lemon juice (adjust for taste) and blend everything to a coarse powder. If you like it fine, blend further.
Store the chutney in an airtight container and refrigerate.