Javas Chutney
A nutty, spicy, and incredibly healthy dry chutney powder from Maharashtra. Made with roasted flax seeds, garlic, and red chilies, it's the perfect accompaniment to bhakri, roti, or simply sprinkled over rice.
For 24 servings
5 steps. 10 minutes total.
- 1
Heat a heavy-bottomed pan or kadai over low to medium heat
- a.Add the flax seeds and dry roast them, stirring continuously for 4-5 minutes. They are done when they start to pop and release a nutty aroma. Immediately transfer them to a wide plate to cool.
- 2
Step 2
- a.In the same hot pan, add the peeled garlic cloves, dry red chilies, and cumin seeds. Roast on low heat for 2-3 minutes, stirring frequently, until the garlic develops light brown spots, the chilies become crisp, and the cumin seeds are fragrant.
- 3
Step 3
- a.Transfer the roasted garlic, chilies, and cumin to the same plate as the flax seeds. Spread everything out and allow all ingredients to cool down completely to room temperature. This is a crucial step to ensure a powdery texture.
- 4
Step 4
- a.Once completely cool, add all the roasted ingredients and salt to a dry grinder jar. Use the pulse function to grind the mixture into a coarse powder. Avoid grinding continuously, as this will cause the flax seeds to release oil and form a paste.
- 5
Check the seasoning and add more salt if needed
- a.Transfer the Javas Chutney to a clean, dry, and airtight container. Store at room temperature for up to a month or in the refrigerator for longer shelf life.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always roast the flax seeds on low to medium heat to cook them evenly without burning.
- 2Ensure all ingredients are completely cool before grinding to achieve a powdery texture and prevent it from becoming oily.
- 3Use the pulse setting on your grinder for better control over the final texture.
- 4Do not add any water while grinding; this is a dry chutney meant for long storage.
- 5For a traditional serving style, mix a spoonful of chutney with a little peanut oil or ghee before eating with bhakri or roti.
- 6Adjust the number of dry red chilies to increase or decrease the spice level to your preference.
Adapt it for your goals.
Flavor
Add 1 tablespoon of white sesame seeds (til) and roast them along with the cumin seeds for a richer, nuttier flavor.
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For a slightly tangy taste, add a small, marble-sized piece of seedless tamarind while grinding.
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Incorporate 2 tablespoons of desiccated coconut and roast it until lightly golden for a sweeter, richer taste.
Why this is on our healthy list.
Heart-Healthy Powerhouse
Flax seeds are one of the richest plant-based sources of ALA (alpha-linolenic acid), an omega-3 fatty acid that helps reduce inflammation, lower cholesterol, and support overall cardiovascular health.
Promotes Digestive Health
The high fiber content in flax seeds aids in digestion, promotes regular bowel movements, and helps maintain a healthy gut microbiome. It also contributes to a feeling of fullness, which can help with weight management.
Rich in Antioxidants
Garlic and flax seeds contain powerful antioxidants, such as lignans and allicin, which help combat oxidative stress and protect the body's cells from damage, thereby supporting the immune system.
Frequently asked questions
Javas Chutney, also known as Alsi Chutney, is a traditional Maharashtrian dry condiment made from roasted flax seeds (Javas), garlic, red chilies, and spices. It's known for its nutty flavor, spicy kick, and significant health benefits.