Flaxseed Chutney with garlic is a popular Indian Chutney Recipe. This dry chutney is loaded with plant based protein and easy way to include flaxseed in your meals. Ground flaxseed, peanuts and sesame seeds are blended with garlic and chilies to make this chutney that is full of flavors and textures.
This 6-ingredient dry chutney (also called pudi or podi) stays fresh in an airtight container in the refrigerator up to a month. You can make a sizable batch and store it. Similar to Apple Chutney and Sweet Lemon Pickle, this flaxseed garlic chutney is a staple in my house.
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I love this earthy rich and savory to enhance the taste and add variety to typical Indian meals. You can also use it as a toppings over pancakes, toasts and sandwiches.
Why you will love this recipe
- Flax seed is considered one of the top superfoods and all for valid reasons. These tiny seeds are full of Lignans, which have both plant estrogen and antioxidant qualities. They also provide Omega-3 essential fatty acids, the "good" fats.
- Peanuts are rich in protein, fat, and various other nutrients. They are high fat / low carb and excellent protein rich food.
- Sesame Seeds are loaded with vitamins and minerals and plant based protein. They are good source of calcium, copper and magnesium.
- Garlic is believed to ward off all evils. It lowers cholesterol and lessens inflammation. It's hefty antibacterial properties, help strengthen the immunity.
So when we combine all these powerful ingredients into a chutney it becomes Superfood Chutney!
Flax Seed Chutney Ingredients
- Flax Seed : Use coarse ground Flax Seed
- Spices and Seasoning : We use 20-25 Garlic cloves, 6- 8 Dry red chilies - adjust per spice tolerance, cumin seeds, sesame seeds white or brown, peanuts, pinch of salt
- 2 teaspoons oil ( or use Oil Spray)
Chutney is very widely used and popular condiment in Indian cuisine. Popularly called as South Indian Flaxseed Podi, chutney mixtures from different seeds and nuts blended along with spices and herbs are a must in Indian dinner scene.
Pro Tips
Flaxseed is called Javas or Alsi in India so this recipe also doubles as Javas Chutney Recipe or Alsi Chutney Recipe.
Depending upon your likings and tolerance for spice levels, adjust the amount of red chilies and salt.
You can substitute or additionally include sunflower seeds, walnuts or dry coconut to the chutney mix.
How to Make Flaxseed Chutney
- Heat 1 teaspoon oil in skillet or pan. You can also quick spray the pan with oil. Roast cumin seeds, garlic cloves and dry red chilis over low heat for few minutes. Keep stirring frequently. Once they are slightly browned, turn off the heat. Remove them in a plate.
- Put the skillet back on the heat. Spray the oil once more to coat the skillet. Dry roast sesame seeds and peanuts over low heat until seeds start to pop. Keep stirring frequently. Turn off the stove and transfer to plate.
- Let the roasted ingredients cool down completely. Once it's cool add all these roasted ingredients and salt in grinder or food processor jar.
- Grind them until it becomes a coarse powder. The oil from sesame seeds and peanuts should start to bind everything together.
- Add flax seed meal or coarse ground flaxseed to the grinder jar. Using the PULSE setting only couple times, grind everything well together. Do not over grind at this step. Adjust the salt to taste.
- Transfer into a serving bowl and serve.
- Store the Chutney in air tight mason jars once it's at room temperature. It can be stored in refrigerator upto a month. Enjoy !!
How To Store
This chutneys makes a big batch. I like to store it in 3-4 small air tight containers. The key to retain freshness is to avoid the contact with any sort of moisture including water or condensation.
I open one container at a time and use it. That way, rest of the Chutney stays fresh in the refrigerator until ready to use.
Other delicious Indian chutney and pickle recipes
- Mint Cilantro Chutney
- Date Tamarind Chutney
- Cheery Tomatoes Chutney
- Carrot Ginger Pickle
- Peach Chutney
★ If you make this Flaxseed Chutney Recipe, do let us know how you like it by ★ star rating it and leaving a comment below. We would love to hear your feedback.
📖 Recipe
Flaxseed Chutney with Garlic
Equipment
Ingredients
- 1 cup Flax Seed use coarsely ground
- 20-25 cloves Garlic
- 6- 8 Dried red chillies adjust per spice tolerance
- 1 teaspoon cumin seeds
- ½ cup sesame seeds white or brown
- ¼ cup Peanuts
- 1 teaspoon oil optional
- Pinch salt adjust per taste
Instructions
- Heat 1 teaspoon oil in skillet or pan and roast cumin seeds, garlic cloves and dry red chillis over low heat for few minutes. Keep stirring frequently. Once they are slightly browned, turn off the heat. Remove them in a plate.
- Put the skillet back on the heat. Dry roast sesame seeds and peanuts over low heat until seeds start to pop. Keep stirring frequently. Turn off the stove and transfer to plate.
- Let the roasted ingredients cool down completely. Then add all these roasted ingredients and salt in grinder or food processor jar.
- Grind them until it becomes a coarse powder. The oil from sesame seeds and peanuts should start to bind everything together.
- Add flax seed meal or coarse ground flaxseed to the grinder jar. Using the PULSE setting only couple times, grind everything well together. Do not over grind at this step. Adjust the salt to taste.
- Transfer into a serving bowl and serve. Enjoy.
Notes
Nutrition
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This recipe was originally published on October 11, 2019. It has been revised and republished on January 2025.
Zara
I didn’t know how to use the flaxseeds in foods. I am a diabetic and just eating flaxseeds was never interesting and now I tried this flaxseed chutney ..it’s super with with garlic combination. this will be part of my menu.. weekly once !!!
Manisha
Great recipe and easy to follow! I submitted a review, but I think it went through before I was able to finish one of the sentences. Anyway, I am not able to see where the reviews are posted. I hope you got it! Thanks for the recipe as I've long been wanting to use the flaxseed or 'alsi' in the pantry for a dry chutney...and this is the first time I'm making dry chutney. I made it with some variations and it was yummy with dhirda ... I have a little extra which I have stored in the fridge as suggested. I look forward to enjoying it with various dishes this month!