Tisi ki Chutney
A rustic, nutty chutney from Bihar made with roasted flaxseeds, garlic, and dried red chilies. This dry chutney delivers a smoky, spicy punch and pairs beautifully with dal-rice or simple parathas, adding both flavor and a dose of healthy omega-3s.
For 4 servings
- roast · ~3 min
Dry-roast the flaxseeds.
1.Place a flat pan or tawa on low heat.2.Add flaxseeds and stir continuously with a spatula.3.Roast until they turn a shade darker, begin crackling, and release a nutty aroma (about 2-3 minutes).4.Immediately transfer to a plate to cool — do not leave in the pan.TIPLow heat and non-stop stirring prevent burning. Flaxseeds scorch fast. - roast · ~1 min
Briefly roast the dried red chilies.
1.Place the dried red chilies in the same hot pan.2.Dry-roast for 30-45 seconds, pressing them down with a spatula until they puff slightly and darken in color.3.Transfer to the plate with the flaxseeds to cool.TIPRoast chilies just until they turn pliable and aromatic; burnt chilies turn bitter. - mix · ~2 min
Grind the chutney.
1.Once cooled, add the roasted flaxseeds and red chilies to a mortar and pestle.2.Add the peeled garlic cloves and salt.3.Pound to a coarse, crumbly powder texture — avoid making a smooth paste.4.Add the freshly squeezed lemon juice and mix well with a spoon.TIPA coarse, crumbly texture is traditional and gives the best mouthfeel. Pulse gently if using a grinder — do not let the flaxseeds release their oil. - serve
Transfer to a serving bowl and serve immediately.
This dry chutney is best enjoyed fresh. Serve as a tangy, spicy condiment alongside steamed rice, dal, or spread on a hot paratha.
TIPFor a variation, mix with a teaspoon of mustard oil for a richer, pungent kick.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use low heat and stir constantly when roasting flaxseeds to prevent them from burning.
- 2Roast the dried red chilies just until they puff and darken slightly; burnt chilies turn bitter.
- 3Grind the chutney to a coarse, crumbly powder – a smooth paste will make it sticky and oily.
- 4Always let the roasted seeds and chilies cool completely before grinding to avoid moisture and clumping.
- 5This chutney is best consumed fresh on the same day; store any leftovers in an airtight jar at room temperature for up to 2 days.
Adapt it for your goals.
Tangy Tamarind Twist
Replace lemon juice with 1 teaspoon of tamarind paste for a deeper, more complex sourness that pairs beautifully with spicy lentils.
Herbed Green VersionHerbed Green Version
Add a small handful of fresh coriander leaves (cilantro) along with the garlic before grinding for a bright, herbaceous note and a pop of color.
Onion & Tomato MixOnion & Tomato Mix
For a moist, salad-like chutney, mix the ground powder with finely chopped onion, tomato, and a dash of mustard oil. Serve as a crunchy side.
Low SodiumLow-Sodium
Use only a light pinch of salt or substitute with black salt (kala namak) for a lower-sodium option that adds a unique sulfurous depth.
Why this is on our healthy list.
Rich in Omega-3s
Flaxseeds are one of the best plant-based sources of alpha-linolenic acid (ALA), an essential omega-3 fatty acid that supports heart and brain health.
High in Dietary Fiber
A quarter cup of flaxseeds provides a good amount of soluble and insoluble fiber, aiding digestion and promoting a feeling of fullness.
Contains Protective Lignans
Flaxseeds are rich in lignans, which are antioxidant compounds that may help reduce oxidative stress and support hormonal balance.
Low in Calories & Fat-Free Cooking
This dry chutney uses no added oil, making it a low-calorie, whole-food condiment that adds flavor without extra fat.
Frequently asked questions
No, pre-ground flaxseed will burn quickly and cannot be roasted properly. Always start with whole flaxseeds and roast them yourself for the best texture and flavor.
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