Why is flaxseed podi good for you?

Flaxseeds are rich in omega-3 and fibre, making this a nourishing everyday chutney.

What is it eaten with?

Traditionally with jowar or bajra bhakri in Maharashtra, or spooned over hot rice with oil.

Flaxseed Podi (Alsi Dry Chutney)

Name: Flaxseed Podi (Alsi Dry Chutney)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 16 servings
Cuisine: Indian
Ingredients: 1 cup Flaxseeds (alsi/jawas); 6 pieces Dry red chillies; 6 cloves Garlic cloves; 1 tbsp Cumin and salt; 3 tbsp Anveshan Wood-Pressed Groundnut Oil

A wholesome dry chutney of roasted flaxseeds with garlic and red chilli — the Maharashtrian jawas/alsi chutney, served mixed with Anveshan Wood-Pressed Groundnut Oil.

Time breakdown

Prep Time5 min

Cook Time10 min

Total Time15 min

Ingredients

Flaxseeds (alsi/jawas)
Dry red chillies
Garlic cloves
Cumin and salt
💡 You can also use Mustard Oil / Sunflower Oil / Coconut Oil / Black Sesame Oil / Olive Oil as per your preference.

How to Make Flaxseed Podi (Alsi Dry Chutney)

1
Dry-roast the flaxseeds on low until they crackle and smell nutty; cool.
2
Lightly roast the red chillies and cumin.
3
Grind the flaxseeds, chillies, cumin, garlic and salt to a coarse dry powder.

Tips for the Best Flaxseed Podi (Alsi Dry Chutney)

✓Roast the flaxseeds on low heat — they burn quickly and turn bitter.
✓Grind coarse and in small batches; flaxseeds release oil and clump if over-ground.