Garlic- Flaxseed Chutney
by Tarla Dalal
Added to 3 cookbooks
This recipe has been viewed 14556 times
Here’s a mind-blowing chutney that you can serve as an accompaniment or a dip, or use to make other dishes like saladsrolls and wraps.
Made of garlic and flaxseeds, this chutney has a spicy taste that gives your taste buds an effective shake! Crushing garlic cloves activates an enzyme called Allinase, which helps convert Alliin to Allicin.
This Allicin has appreciable health benefits, including anti-bacterial, anti-fungal and anti-viral properties. But we agree that peeling and crushing garlic can be quite a task!
We suggest you soak the garlic cloves in hot water for a while, as it makes them easier to peel. Also, oil your hands to avoid the garlicky aroma lingering on your fingertips.
This peppy Garlic-Flaxseed Chutney stays good for around 10-12 days, so you can make a batch and keep it handy to enjoy as and when required.
- In a mortar-pestle pound the garlic till coarse.
- Add the garlic, flaxseeds, kashmiri red chillies in a mixer and blend till coarse paste without using any water.
- Transfer the paste into a bowl and add the cumin seeds, lemon juice and salt.
- Serve immediately or store refrigerated in an air-tight container.
Nutrient values (Abbrv) per tbsp
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