Flaxseed chutney (alsi chutney)

You'll need

• 4 tbsp flaxseeds (alsi)
• 2 cloves garlic
• 1–2 dried red chillies
• ½ tsp cumin seeds
• Salt to taste

Method

1. Dry-roast the flaxseeds in a pan on low heat, stirring constantly, for 3–4 minutes until they start to pop and smell toasted. Be careful not to burn them.
2. Cool slightly, then grind with the garlic, chillies, cumin seeds and salt into a coarse powder.
3. Store in an airtight jar and spoon a little over rice, roti or curd as a table condiment.

Why this dish

Flaxseed appears often in Maharashtrian home kitchens exactly in this roasted, ground form, usually kept as a jar on the table rather than cooked into a dish: a small daily spoonful rather than a main course.

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Often chosen by people browsing

A table condiment people browsing this list often keep on hand for a daily spoonful.