Alsi Shengdana Lasun Chutney | Peanut-Garlic-Flaxseed Chutney
Prep Time
5 mins
Cook Time
10 mins
Total Time
20 mins

I have added Alsi (flaxseed) to the traditional Maharashtrian Peanut and Garlic Chutney to make this Alsi Shengdana Lasun Chutney. It is a great way of including both flaxseeds and garlic into everyday diet.

Course: Accompaniment, Chutney, Side Dish
Cuisine: Indian, Maharashtrian
Keyword: Alsi Shengdana Lasun Chutney, Flaxseed Peanut Garlic Chutney, Shengdana Lasun Chutney
Servings: 10 People
Author: Aruna
  • 1/4 Cup Roasted Peanuts (~45 gms)
  • 1/4 Cup Flaxseeds (~30 gms)
  • 6 Large Garlic Cloves (Adjust to taste)
  • 1 tbsp Red Chilli Powder (Adjust to taste)
  • Salt to Taste (~ 3/4 tsp)
  1. Grind the red chilli powder, garlic, and salt together. I do this to ensure the garlic is well-minced so that we do not get chunks of garlic in the chutney. 

  2. Add the roasted peanuts and flax seeds. 

  3. Pulse till you get a coarse powder. Do not grind at high speed and/or for long because both peanuts and flaxseeds are oily by nature and you will have a lumpy mess on your hands.

  4. Store in an air-tight bottle.

  5. Serve as a side with main meals.

Recipe Notes