I’ve been looking for interesting ways to incorporate flaxseed into my meals – this peanut flaxseed chutney is a surefire winner. You can actually try it on those who turn their noses up at flaxseed: the peanutty, sweet-sour flavors of this chutney mask the taste of flaxseed. If anything can get your flaxseed-hater to convert, this is it.
Peanut flaxseed chutney is a mélange of three things prepared independently:
- Tamarind jaggery chutney
- Roasted peanut powder
- Roasted flaxseed powder
[makes approx. one cup of chutney]
- Tamarind jaggery chutney (imli chutney) – 2/3 cup
- Peanuts – 2/3 cup
- Flaxseeds – 1/3 cup
- Black salt (kala namak) – to taste
Since tamarind jaggery chutney contains sweet and salt flavors already, we need not add any more. If the addition of peanuts and flaxseed calls for extra salt, I adjust it with kala namak (black salt). You may add salt instead.
In the picture above (left to right): flaxseed, peanuts, tamarind.
How To Make Peanut Flaxseed Chutney:
1. Make tamarind jaggery chutney
Follow the steps for tamarind jaggery chutney to make the base of peanut flaxseed chutney.
2. Make roasted peanut powder
Dry roast peanuts in a thick-bottomed skillet on low heat, moving them about regularly, till they turn a darker shade and give off a nutty aroma.
When the peanuts have cooled, take a few at a time between your palms and rub them gently. Most of the skin will fall off. (It’s all right if some skin doesn’t fall off.)
Tip the skinned peanuts into a grinder and grind roasted peanuts to powder.
3 Make roasted flaxseed powder
As with peanuts, dry roast flaxseeds in a thick-bottomed skillet on low heat, stirring regularly, till the flaxseed start popping and give off a roasted aroma.
Note: For even roasting, do steps 2 and 3 separately. You can roast peanuts and flaxseeds in parallel to speed things up, but don’t put them together in the same skillet.
Let cool. Grind roasted flaxseed to powder.
4. Put it all together
Into the tamarind jaggery chutney, stir in roasted peanut powder and roasted flaxseed powder. Add black salt to taste, if needed. That’s it – peanut flaxseed chutney is ready.
Serve peanut flaxseed chutney with any Indian meal of dal, vegetables and rice/chapatis. Use it as a dip for pakodas or as sandwich spread.
This recipe makes a dense-textured chutney. If you want it flowier, make a thinner tamarind jaggery chutney – add more water to the tamarind while it is cooking.