Versatile Coconut, Curry Leaf and Flaxseed Chutney

Healthy and handy condiment to make and store in refrigerator. Check out the easy recipe below!

Healthy, handy, easy dry chutney with the goodness of coconut, curry leaves, flax seeds and dals
Healthy, handy, easy to make dry chutney with the goodness of coconut, curry leaves, flax seeds and dals! Can be served on buttered toast or with steaming hot idlis, dosas, rotis, wraps and sandwiches! Look at some examples below! Yum!


healthy, handy, easy dry chutney with the goodness of coconut, curry leaves, flax seeds and dals
Healthy and handy chutney served with Tangy Tomato Multigrain Rotis, on buttered toast topped with finely diced red onion served with a cup of hot tea and on hot steaming idlis with coconut oil

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-

  1. 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.
  2. 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.
  3. When cool, grind together the roasted dals, flax seeds, shredded coconut roasted and the curry leaf mixture.
  4. Remove to a container. Add the brown sugar, aamchur powder and salt. Mix well together.
  5. 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!



36 thoughts on “Versatile Coconut, Curry Leaf and Flaxseed Chutney

Add yours

    1. Glad you liked it Zeba! I am so envious of you having two curry leaf plants! I have a small one that I baby so much 🙂
      I am using the chutney again tonight with Uttapam. I like it a lot.

      Liked by 1 person

      1. May be I should repot mine this spring! Do you give it anything besides water?
        Do let me know how you like the chutney. I cannot stop eating it.

        Liked by 1 person

    1. Suzanne, I know what you mean. It is so hard for me to eat healthy food if it does not taste good …..too much of a foodie, I guess:)


    1. Thank you so much Laura! I am eating it tonight again with uttapam….so hard to stay away from yummy chutneys right?…So happy this is guilt free 🙂

      Liked by 1 person

    1. Thanks so much Ana! I had some friends for dinner yesterday and they loved the chutney for its taste. when I told them that it had the curry leaves and flax seeds they were doubly thrilled.


  1. This sounds so yumm and healthy…i love the addition of flaxseed..btw I still have your recipe review as a sorry I have been quite busy with college.


  2. Wow, great recipe for a chutney, I’d never have thought of adding flaxseed, double points there Sandhya 🙂 I’d love to grow a curry plant too, where did you get yours from? Nothing quite like the smells and taste when cooking Indian cuisine is there? It looks amazing!

    Liked by 1 person

    1. Thanks Loretta! I absolutely love this chutney so make a batch and put it in the refrigerator.
      I got a tiny curry plant from a friend and am babying it for the past 3 years .
      I remember complaining to my mother how I did not like the curry leaves in my food and now I go crazy for the fresh curry leaves 🙂


  3. Brilliant stuff. Healthy and tasty, what more you can ask for. Looks like we could use this powder instead of dukkah to dip bread in olive oil. Thanks so much for this and other awesome recipes, you have a fan in the kiwi land! Sanjeev

    Liked by 1 person

    1. Sanjeev,
      Thank you so much for your kind words. You made my day! I love your idea of using the chutney instead of dukkah. This chutney is very versatile and scrumptious, so I usually make a batch and keep it in the refrigerator.
      I am so thrilled that you like the other recipes on Indfused too. Thanks again! So happy to have a fan in kiwi land!


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