Tisi ki Chutney
A nutty, pungent, and spicy dry chutney from Bihar, made with roasted flaxseeds, garlic, and chilies. It’s a powerhouse of flavor and nutrients, perfect to sprinkle over dal-rice or enjoy with roti.
For 16 servings
6 steps. 5 minutes total.
- 1
Heat a heavy-bottomed pan or skillet over low-medium heat
- a.Add the flaxseeds and dry roast, stirring continuously for 4-5 minutes. The seeds will start to pop, crackle, and release a distinct nutty aroma. Ensure they don't burn, as this will make them bitter.
- 2
Step 2
- a.Once roasted, immediately transfer the seeds to a wide plate and spread them in a single layer. Let them cool down completely, which should take about 10-15 minutes. This step is crucial for a powdery texture.
- 3
Step 3
- a.In a small, dry grinder jar (a coffee grinder works well), combine the completely cooled flaxseeds, peeled garlic cloves, green chilies, and salt.
- 4
Grind the mixture in short pulses of 2-3 seconds each
- a.Scrape down the sides of the jar between pulses. Continue until you achieve a coarse, crumbly powder. Avoid continuous grinding, as the heat will release oils and turn it into a paste.
- 5
Transfer the ground chutney to a bowl
- a.Add the fresh lemon juice and optional mustard oil. Mix thoroughly with a spoon until well combined.
- 6
Step 6
- a.Serve the Tisi ki Chutney immediately as a side with dal-bhat (lentils and rice), roti, or sattu paratha. It can also be used as a flavorful topping for yogurt or salads. Store any leftovers in an airtight container.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a heavy-bottomed pan for even roasting and to prevent the seeds from burning.
- 2Cooling the seeds completely is non-negotiable. Grinding warm seeds will result in a sticky, oily paste instead of a dry powder.
- 3A coffee grinder is ideal for this chutney as it gives a fine, even grind suitable for small quantities.
- 4For the most authentic Bihari flavor, do not skip the raw mustard oil. Its pungent kick is characteristic of the cuisine.
- 5Store the chutney in a clean, dry, airtight glass jar in the refrigerator. It stays fresh for up to 3 weeks.
Adapt it for your goals.
Spicier Version
Increase the number of green chilies to 4-5 or add 1-2 dried red chilies to the pan while roasting the flaxseeds for extra heat.
Tangier VersionTangier Version
Add 1/4 teaspoon of amchur (dry mango powder) along with the salt before grinding for an extra layer of tanginess.
Herby TwistHerby Twist
Add a small handful of fresh cilantro or mint leaves to the grinder for a fresh, herby flavor. Note that this will reduce the shelf life to about one week.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Flaxseeds are one of the best plant-based sources of ALA (alpha-linolenic acid), an essential omega-3 fatty acid that supports heart health, reduces inflammation, and promotes brain function.
High in Dietary Fiber
This chutney is packed with both soluble and insoluble fiber from flaxseeds, which aids digestion, promotes gut health, helps in regularizing bowel movements, and contributes to a feeling of fullness.
Excellent Source of Lignans
Flaxseeds are exceptionally rich in lignans, plant compounds with powerful antioxidant and estrogen-like properties. They may help in balancing hormones and reducing the risk of certain chronic diseases.
Boosts Immunity
The combination of garlic, known for its allicin content, and lemon juice, a source of Vitamin C, helps strengthen the body's natural defense system and fight off infections.
Frequently asked questions
Tisi ki Chutney is a traditional dry condiment from the Indian state of Bihar. 'Tisi' is the local name for flaxseeds. It's a simple, rustic, and highly nutritious chutney made by grinding roasted flaxseeds with garlic, chilies, and salt.