Alsi Shengdana Lasun Chutney | Peanut-Garlic-Flaxseed Chutney
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.
Ingredients
- 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)
Instructions
- 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.
Notes
- Do not roast the flaxseeds as the Omega 3 oils in it will be destroyed.
- You can increase the proportion of flaxseeds to make this chutney even more healthy.