Peanut Flaxseed Chutney

If you are looking for interesting ways to incorporate flaxseed into your meals, this peanut flaxseed chutney is a must-try. What’s more, you can dare to try this recipe on those who turn their noses up at flaxseed: its peanutty, sweet-sour flavors mask the bitterness of flaxseed.

Peanut flaxseed chutney is a mélange of three things prepared independently:

• Tamarind jaggery chutney
• Roasted flaxseed powder
• Roasted peanut powder

You Need:

[makes approx. one cup of chutney]

• Tamarind jaggery chutney (imli chutney) – 2/3 cup
• Peanuts – 2/3 cup [buy here]
• Flaxseeds – 1/3 cup [buy here]
• Black salt (kala namak) – to taste [buy here]

The “buy here” links above are amazon.com affiliate links. The Steaming Pot will earn a small commission if you buy via the links, at no additional cost to you.

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.

Store refrigerated.

Notes:

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.

Try other chutney recipes with a sweet-sour flavor profile: