Name: Flaxseed Gunpowder /Alsi Chutney recipe by Seema Sri at BetterButter
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 25
Ingredients: 1 cup of golden flax seed / alsi; 1/4 cup channa dal/ bengal gram; 1/2 urad dal ( with skin)/ black gram; Salt to taste; 1lemon sized ball of dry seedless tamarind; 1 pinch of Hing/ asafoeitda

ABOUT Flaxseed Gunpowder /Alsi Chutney RECIPE

Gunpowder or dry chutney is a common accompaniment to tiffins and meals. Let us upgrade it with Omega 3 fatty acids, which are low in the diet of the vegetarians.

Ingredients Serving: 25

1 cup of golden flax seed / alsi
1/4 cup channa dal/ bengal gram
1/2 urad dal ( with skin)/ black gram
Salt to taste
1lemon sized ball of dry seedless tamarind
1 pinch of Hing/ asafoeitda

Instructions

In a heavy bottom pan dry roast the channa dal till it turns golden and a good aroma comes. Remove and set aside.
Now in the same pan roast the urad dal till roasted and a good aroma comes. Follow it up with the alsi/ flax seed which pops in a few minutes. Remove and set aside along with the channa dal
Sprinkle the hing on the roasted dal. Allow it to cool.
meanwhile clean the tamarind, remove seeds and fiber and break into smaller bits
Into the spice mill add the prepared channadal, urad dal, salt ,hing and flax seeds.Powder till coarse. Check and add only the amout your jar permits. Now add the tamarind and powder till you get a chutney of coarse texture.
Mix well. Store in airtight jars. Serve with idli, Hot ghee rice or sprinkle on your sabjis and parantha.

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