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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.
Heat a heavy-bottomed pan or skillet over low-medium heat. 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.
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.
In a small, dry grinder jar (a coffee grinder works well), combine the completely cooled flaxseeds, peeled garlic cloves, green chilies, and salt.
Grind the mixture in short pulses of 2-3 seconds each. 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.
Transfer the ground chutney to a bowl. Add the fresh lemon juice and optional mustard oil. Mix thoroughly with a spoon until well combined.
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.
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.
This bihari recipe takes 10 minutes to prepare and yields 16 servings. At 63.68 calories per serving with 2.16g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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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.
Add 1/4 teaspoon of amchur (dry mango powder) along with the salt before grinding for an extra layer of tanginess.
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.
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.
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.
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.
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.
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.
It is most commonly served as a side with the staple meal of 'dal-bhat' (lentils and rice). It also pairs wonderfully with roti, paratha (especially Sattu Paratha), or can be mixed with a little mustard oil and served as a dip.
Yes, it is extremely healthy. Flaxseeds are a superfood rich in Omega-3 fatty acids, dietary fiber, and lignans. Garlic adds its own immune-boosting properties, making this chutney a powerhouse of nutrients.
One serving of approximately 1 tablespoon (13g) of Tisi ki Chutney contains about 59 calories. The calories primarily come from the healthy fats in the flaxseeds.
This usually happens for two reasons: either the flaxseeds were not cooled completely before grinding, or you ground them continuously for too long. Grinding in short pulses is key to maintaining a dry, powdery texture.
It is not recommended. The authentic flavor and aroma of this chutney come from freshly roasting the whole flaxseeds just before grinding. Pre-ground meal will not yield the same result and may taste stale.
When stored in a clean, dry, and airtight container in the refrigerator, this dry chutney can last for up to 3 weeks. Ensure you use a dry spoon each time to prevent moisture from getting in.
This recipe goes great with these complete meals
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