Healthy and handy condiment to make and store in refrigerator. Check out the easy recipe below!
Last week when I posted the Tangy Tomato Multigrain Roti/ Wrap, I was happy to get requests for this chutney shown in the picture, served as a condiment with the rotis. So here’s a little about chutneys and the recipe, my dear friends!
Chutney or chatni as it is known in India, is a gourmet delight and an epicurean’s dream come true! Chutney is a condiment, a blend of several ingredients, generally sharp in taste, that make your taste buds dance with joy!…..hmm my mouth is watering already 🙂 It can be sweet or savory, wet or dry, cooked or uncooked. Fresh fruit, vegetables like raw mangoes, coconut, tamarind, tomatoes, chilies and cilantro are regularly used with sesame seeds, peanuts, dals and spices.
According to Ayurveda, the nutritious chutney whets the appetite and gets the digestive fire going! It is supposed to be consumed in small portions, but I lose all sense of portion control when it comes to chutneys. So I try to make them as healthy as possible. Some of my favorite chutneys are The Avocado Chutney, Mango and Red Pepper Chutney, and the Multi puprose Strawberry Ginger Chutney with Chia seed
Dry chutneys last for a few months in the refrigerator so I make them often. One of my favorite chutneys is this Coconut, Curry Leaf and Flax Seed Chutney. This versatile chutney adds a pop of flavor to sandwiches, buttered toast, idlis, dosas and with the Multigrain Roti as I did last week. The use of coconut, curry leaves and flax seeds increases its well-known health benefits and the dals add the protein.
Like I said…I make them healthy and eat them guilt free 🙂
Versatile Coconut, Curry Leaf and Flax Seed Chutney
- ½ cup chana dal (split yellow peas)
- ½ cup urad dal
- ½ cup dry shredded coconut
- 2 teaspoons oil
- 1/8 teaspoon asafetida powder
- 1 cup fresh curry leaves
- ¾ cup flax seeds
- 1 tablespoon brown sugar
- 1 tablespoon aamchur (dry mango powder)
- Salt to taste
To Make the Coconut, Curry Leaf and Flax Seed Chutney-
- In a pan, dry roast the chana dal on low to medium heat, until golden. Remove from pan. Repeat the process with the urad dal and then the shredded coconut, separately. Remove from pan and set aside.
- In the same pan, heat the oil over medium heat. Turn the heat to low, add the asafetida powder. When it sizzles, add the curry leaves and roast them on low heat to dry them out, about 8 to 10 minutes. Set aside to cool.
- When cool, grind together the roasted dals, flax seeds, shredded coconut roasted and the curry leaf mixture.
- Remove to a container. Add the brown sugar, aamchur powder and salt. Mix well together.
- When cool, store in a container in the refrigerator. Makes 3 ½ cups of the dry chutney and is so handy for sandwiches, toast, and as a condiment with parathas, curd rice, and idlis. Mixing some chutney with yogurt makes an instant chutney with dosas too.
Have a great weekend!