Flaxseed Gunpowder /Alsi Chutney | How to make Flaxseed Gunpowder /Alsi Chutney

By Seema Sri  |  25th Nov 2016  |  
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  • Flaxseed Gunpowder /Alsi Chutney, How to make Flaxseed Gunpowder /Alsi Chutney
Flaxseed Gunpowder /Alsi Chutneyby Seema Sri
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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.

Flaxseed Gunpowder /Alsi Chutney is an authentic dish which is perfect to serve on all occasions. The Flaxseed Gunpowder /Alsi Chutney is delicious and has an amazing aroma. Flaxseed Gunpowder /Alsi Chutney by Seema Sri will help you to prepare the perfect Flaxseed Gunpowder /Alsi Chutney in your kitchen at home. Flaxseed Gunpowder /Alsi Chutney needs 5 minutes for the preparation and 30 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Flaxseed Gunpowder /Alsi Chutney. This makes it easy to learn how to make the delicious Flaxseed Gunpowder /Alsi Chutney. In case you have any questions on how to make the Flaxseed Gunpowder /Alsi Chutney you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Seema Sri. Flaxseed Gunpowder /Alsi Chutney will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Flaxseed Gunpowder /Alsi Chutney

Ingredients to make Flaxseed Gunpowder /Alsi Chutney

  • 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

How to make Flaxseed Gunpowder /Alsi Chutney

  1. In a heavy bottom pan dry roast the channa dal till it turns golden and a good aroma comes. Remove and set aside.
  2. 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
  3. Sprinkle the hing on the roasted dal. Allow it to cool.
  4. meanwhile clean the tamarind, remove seeds and fiber and break into smaller bits
  5. 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.
  6. Mix well. Store in airtight jars. Serve with idli, Hot ghee rice or sprinkle on your sabjis and parantha.

My Tip:

Store in an airtight container if you plan to use it up in a few days. If not pack well and store in the freezer.

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