Being a vegetarian I have started to include Flax seeds in my diet lately, as along with being a rich source of Omega 3 flax seeds are also good for digestion. But before we start talking about this gorgeous, healthy and super tasty Flax Seeds chutney today, I want to talk about being a vegetarian.
Being a vegetarian (not eating meat, fish or egg) was not by choice, as I was born in a Brahman family where eating meat or egg is considered not sacred / against religion. Also till my college I used to get up in the morning take a bath and pray before eating something. Today when I am an adult and had some what a journey of my own, I have my own concepts about god and religion, I find it confusing to relate any eating habit or practice to God.
With all due respect to prayers, now I don’t pray every day, though I am thankful to god every moment. But I just don’t think I have this as my priority. I love to pray when time allows, but otherwise me and my almighty have a nice casual relationship.
I am still happily vegetarian. For me the reason is not that I am scared of god punishing me if I eat meat, but its more that I just think it doesn’t appeal me. More over the vegetarian Diet (Indian diet) is perfectly healthy and balanced. As a healthy individual I am a living proof of it.
Another thing that has changed in time is the feeling towards non vegetarian food, I remember when I was kid how I used to think Oooo they eat meat.. now I have nothing against non vegetarians. After all it’s a matter of choice(plus someone needs to keep the food chain balanced :p) and that’s their choice which I am perfectly OK with. Or At least that’s what I thought until few months back when my darling hubby said may be he should start eating eggs. I was like REALLY ?? You REALLY THINK SO ?? Although I used to think I am pretty liberal in my thoughts but his mere mention of eating eggs made me feel uncomfortable. Is it just me or Have you ever felt that ?
I started getting into whys? and why not other option with him. He being such sweetheart said that’s OK let’s drop the idea. That made me re think and be logical, although as I said I thoroughly believe the vegetarian diet is well balanced and complete, I also believe that what you think is your reality. If you think you need egg as a source of protein in diet because you are exercising/ dieting, that is your reality.
I am proud to say that I finally actually became liberal and went back to him saying I am OK to this egg thought (this time I meant it) and in fact yesterday I boiled eggs for him which he peeled and ate 😉 .
Now that I have bored you down with these thoughts of mine, coming to the actual thing, the Flax seeds chutney. This is a very tasty and nutritious dry chutney or chutney powder. You can either mix it with oil or ghee or have it dry with your meal. The spicy & tangy flavors are sure to make you love this chutney.
This chutney is from the southern part of India as well, do check my posts on other south Indian style chutneys Mumbai style dry Peanut chutney , coconut green chutney, and this coconut peanut chutney .
This Flax seed Chutney recipe is fairly simple and straight, the only thing that needs to be kept in mind is the process of dry roasting. While dry roasting the dals/ lentils male sure you keep low flame and keep stirring till they turn reddish. I have added a lot of garlic to my chutney you can avoid it if you are not a garlic person. That’s pretty much it you don’t have to be a master chef to make this tasty chutney. Just dry roast mix and blend the ingredients. Here’s the detailed recipe for this Flax seeds chutney.
- Flax Seeds :1 cup
- Husked black lentil (dhuli urad white): 3/4 cup
- Split yellow gram lentil(chana dal): 1 cup
- Tamarind: lemon size ball de seeded
- Dry red Chili: 10-12
- Curry leaves: A handful
- Mustard seeds:1 Tbsp
- Garlic:10-12 big cloves
- Turmeric:1/2 Tbsp
- Oil-2 tbsp
- Salt: To Taste
- Dry roast lentils separately on slow flame until they are slightly red but not dark.
- Dry roast flax seeds till they start to crackle
- Heat oil in a pan and add mustard seeds, chilies, curry leaves and garlic and let it cook till chilies puff and garlic is reddish
- Add turmeric mix and turn off the flame.
- Once cold add all the ingredients to a grinder and grind into a fine powder.
- Enjoy this Healthy spicy and tangy flax seed chutney with your, parantha, idli, or rice add some ghee for exponential increase in deliciousness.
This Flax seeds Chutney stays OK for 2-3 month in an air tight container. Just make sure you cool all the ingredients before grinding and let the chutney cool by spreading in a plate after grinding. Also make sure its a dry jar where you keep this Flax seeds chutney. So use the recipe above to make a good amount and enjoy.