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.
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.
Add the roasted peanuts and flax seeds.
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.
Store in an air-tight bottle.
Serve as a side with main meals.