My Food Story is a collection of stories and recipes that celebrate India’s traditional plant-based ingredients sourced from local biodiversity. You can see these recipes on our interactive dashboard (https://www.cseindia.org/page/myfoodstory).
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A dry chutney made from flax seeds is my favourite childhood memory. My mother used to make this tasty chutney in large quantities. She used to keep this chutney in one specific clay pot which we have preserved till now as her memory. We used to eat the chutney with chapatis whenever we did not like the vegetable (Sabzi). Mother used to give it to us in our school tiffins too. Now, I too prepare this chutney using her same method of preparation and eat it regularly as we know the benefits of flax seeds and sesame seeds for our body.
Flaxseed dry chutney
Ingredients
1/2 cup Flax seeds
1/4 cup Sesame seeds
One teaspoon red chilli powder (more or less as per choice)
One teaspoon cumin seeds
Salt (to taste)
Method
Dry roast the flax seeds on a slow flame until they begin to crackle, which takes about two minutes. In the same way, dry roast the sesame seeds, followed by the cumin seeds. Allow all the roasted ingredients to cool completely, then transfer them to a mixer-grinder jar. Add chilli powder and salt to taste, and grind everything into a slightly coarse powder, not too fine. Your simple and flavourful dry chutney is now ready to serve.
Nilima Vijay Khadatkar is a teacher from Maharashtra