Recipe Flax seed Sauce / Alsi ki Chutney

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How about a very healthy treat today!

Alsi seeds or better known as Flax Seeds have great health benefits. Flaxseeds (also called linseeds) are a rich source of dietary fiber, vitamin B1, manganese, micronutrients, and the essential omega-3 fatty acid.

This seed otherwise hard to eat, can be eaten if hidden behind other flavors of various savory dishes or desserts.

STILL LOOKING FOR A REASON TO HAVE THESE…
Well this chutney, primarily made from Alsi/ Flax seeds doesn’t need any reason to be relished…this yummy tangy n chatpati chutney is not only a treat for your taste buds, but has unparalleled health benefits. Make this and have it with your lunch or dinner meal. This will truly enhance the flavors of your meal manifolds.

Make this tasty chutney and enjoy your meal.

Why is this sauce/ Chutney a very healthy condiment:

A non-toxic, high with dietary fiber, very essential especially for women, lowers the risk of diabetes, cancer and heart disease, lowers cholesterol, improves blood pressure, and also prevents hot flashes. This wonder seed does it all. But yes you must eat in moderate quantities. Excess consumption may too lead to adverse effects. But that I guess goes with all edible stuff. We must eat sensible portions.

An easy condiment in your meal: This chutney/sauce is a very easy preparation .I am a fan of the old mortar and pestle method. It does give a very nice flavor. The modern mixers are good, but they cannot really match the flavors which this old method achieves. But yes all of you, who don’t have a mortar n pestle at home, please make this in your mixer. It still has all health benefits intact. Just don’t over grind it.

How to make this Sauce/Chutney

Difficulty Level: Easy

You’ll need:

Summary

Cuisine: Nepalese
Preparation Time: 5 minutes mins
Cooking Time: 10 minutes manual/ 5 minutes with mixer. mins

Ingredients

2 tbsp. Flax Seeds/ Alsi ke daane

3 Green Chilies (adjust to your taste)

2 Tomatoes small (de-skinned)

4 – 5 tbsp. Coriander Leaves

3 cloves garlic

½ inch ginger chopped/ paste on mortar.

to taste Salt

½ tsp oil (optional)

Steps

Roasting the Flax seeds: dry roast the flax seeds in a pan on low flame. Keep a lid handy as while roasting as these seeds pop on heating. Just lightly roast for 5 minutes and stir in between to prevent burning.
Preparing the ingredients: steam the tomatoes in the microwave/in a pan to de-skin the tomatoes.Normally,I do this alongside cooking my dry vegetables only and I put the tomatoes on top in the pan of the vegetables being cooked and put the lid on. This way I save time n energy of doing it separately in a pan. In 5 minutes the stem of cooking vegies makes the tomatoes leave skin and I take them out and remove the skin. Simple isn’t it. De-skin the garlic and ginger and chop the coriander leaves.
On the mortar n pestle: Now, take the seeds and crush them to power on the mortar and keep aside. Add ginger garlic and green chilies and tomatoes gradually and crush them to paste. Now, add coriander leaves and crush together with the paste. Keep going till you have a fine paste. Now add the crushed seeds powder and mix till well incorporated. Transfer into a bowl and add salt to taste. Put oil if desired otherwise its optional.
In a Mixer: Crush the flax seeds in a dry mixer jar on pulse. Keep aside in a bowl. Now, add ginger, garlic, green chilies, coriander leaves and grind together till it’s like a paste. Now, add the powdered seeds and mix on pulse till well blended. Add salt and pulse again to mix. Transfer in a serving bowl.

Note: you make decrease the number of green chilies as per your taste preferences. Also a little more coriander leaves could be also added for a better color.