Flaxseed Chutney Powder with Garlic

flaxseed with garlic chutney powder

Chutney powders are meant to save you on a lazy day when you run out of sambar, rasam or whatever you are ‘supposed’ to prepare. Even with all the extensive dishes, a little bit of chutney powder on the corner of your plate with ghee can add so much character to your meal. I think south Indians can truly identify with the feeling.

This coarse chutney powder tastes heavenly when mixed with rice and hot ghee. It is also a healthy combination of flaxseed and garlic. This powder with gingelly(sesame) oil also goes well as an accompaniment for idlis and dosas. Try this simple chutney powder and enjoy its health benefits as well.


Flax seeds – 200 grams

Garlic – 10-15 pods

Urad dal – 50 grams

Tamarind – 1 marble sized piece

Red chillies – 10-15 numbers

Jaggery – a small bit

Salt – as required

Oil – to roast


Heat a pan. Add the flax seeds and roast till they pop. Switch off the flame when the popping slows down. Add garlic. The retained heat is enough for the garlic to be lightly roasted. Transfer the roasted flax seeds and garlic to a plate and cool.

Heat half a teaspoon of oil and roast urad dal till it turns golden brown. Add in the red chillies and tamarind. Give a stir and switch off the flame. Transfer to a plate and add jaggery and required salt. Blend these ingredients along with roasted flax seeds and garlic in a mixer jar. You can choose to grind it into a fine or coarse powder. If you like coarse powder like me, save a tablespoon of roasted urad dal and grind the rest of the ingredients into fine powder. Now add the saved urad dal and grind it for a few seconds. The crunch from roasted urad dal will add an interesting texture to this chutney powder. Enjoy your health booster chutney powder with hot rice and ghee.

Know Your Ingredient


Garlic, the most versatile spice in many global cuisines, helps make your dishes taste delicious. A compound called allicin present in garlic gives it its distinct smell. It has anti-fungal and anti-bacterial properties, which makes it a favourite spice for home-made remedies in treating various ailments. Garlic is rich in iron, potassium, magnesium, calcium, vitamin C and vitamin B6.

The spice can be called a miracle spice because right from treating common cold to helping lower cholesterol, it has innumerable health benefits. Eating garlic regularly can help detoxify heavy metals in our body. It is also a cancer fighter as it blocks the formation of cancer-causing substances and improves cell repair.

Personally, I prefer to use garlic regularly in the dishes I prepare. When the kids are down with a cold, I boil garlic with peppercorns and cumin seeds in water for about 15-20 minutes. Then I strain the drink and give it to them to reduce symptoms.

When my kiddo complainsof an earache, the first thing I do is crush a pod of garlic with one peppercorn, roll it into a piece of cotton and stuff it in their earlobe. This helps in easing out the pain before I get to the doctor.

Type Root Vegetable
Form Fresh
How to Buy Look for plump and unbroken skin. Gently squeeze the whole bulb between your fingers to check if they are firm.
Storage Store in an uncovered/loosely covered container in a cool, dark place away from moisture to avoid sprouting.  Do not refrigerate. Whole garlic bulbs can be stored for more than a month.


Pumpkin and Flax Seed Thuvayal (Chutney)

pumpkin, flaxseed thogayal1It is a challenge for me to include seeds such as flax seeds in everyday diet. So it feels good when I stumble upon a new idea to include something as nutritious as flax seed in as simple dish as thuvayal / chutney. Combined with pumpkin, this creates a super tasty and nutritious dish rich in Omega 3 fatty acids.

Thuvayal is a vegetable mash; kind of a thick chutney normally made from vegetables and(or) coconut, and eaten with rice. Thuvayals are wonderful in that they make it super easy to include any veggie in your meal. And flax seeds add a wonderful texture to the thuvayal. You should try it to feel the richness of the texture.


Pumpkin – 250 grams (de-skinned and chopped)

Flax seed – 50 grams (roasted)

Urad Dal – 1 tablespoon

Curry Leaves – 20 numbers

Tamarind – a tiny bit

Dry Red Chillies – 3 or 4 (according to desired level of spiciness)

Oil – as needed

Salt – to taste


Dry roast the flax seeds and keep aside. Cook the chopped pumpkin without water either by flashcooking* or in an open pan. Heat enough oil in a pan. Add urad dal, chillies, tamarind and curry leaves. Once urad dal turns golden brown, take the urad dal, curry leaves out and keep aside.

In a blender/mixer jar, add the cooked pumpkin, roasted flax seeds, tamarind and chillies. Blend to a smooth paste. Now add the urad dal and just whirr for a few seconds. This adds crunch to the thuvayal. Finally, add the roasted curry leaves for garnish.

pumpkin, flaxseed thogayal-collage

*Flash cooking is an OPOS® technique of cooking food at the highest possible heat for the lowest possible time. This produces dramatic results. It heightens the flavour, colour, and texture of the food, and promises greater nutrition.

pumpkin, flaxseed thogayal

Know Your Ingredient

Flax seed,also called linseed, comes from a crop which is also grown for its fiber, linen. Linen is the oldest plant fiber grown by mankind. Flax seed is a rich source of Omega-3 fatty acids. It is high in fiber and low in carbohydrates, making it ideal for weight watchers. This also helps in lowering LDL cholesterol and supports heart health.

Flax seeds are high in antioxidants. A component called lignan in flax seed supports the growth of probiotics (good bacteria) in your gut, thus making your digestion better and immunity stronger. Flax seeds are the richest source of lignan. Sesame seeds come second only with about 1/7th of the lignans present in flax seeds. Lignans also help in treating hormonal imbalance. So, include flaxseeds in your everyday meal and reap its numerous benefits while enjoying its nutty flavor.

Type Seed
Form Whole, Dried
How to Buy Always check ‘best to use by’ date to ensure freshness. Prefer opaque packaging as light promotes spoilage in flax seeds.
Storage The whole seeds can be stored in a cool, dark place for a year. The ground / powdered flax seeds that are available in the market have to be refrigerated. When stored at room temperature, they go rancid within a few weeks.