Monday, April 4, 2011

Flaxseed chutney- teesi ki chutney


Teesi / flaxseed chutney and Kadima/ butternut squash veggie
1/4 cup flaxseed roasted and ground
1/4 cup roasted and ground Peanuts (Can use unsalted peanut butter also!)
Salt as per taste
juice of half a lemon (or more)
(Can use- Red chilli powder and garlic)
For tempering-
split green chillies-2 
1 tsp mustard seeds
1 tsp mustard oil

If you have roasted flaxseed and peanuts, grind them together with salt, chilli powder and garlic. I had them separate, so I mixed them thoroughly. 
Prepare tempering- Heat a tadka pan, add oil, add mustard seeds and let them pop. Add green chillies, turn off flame and pour over chutney mix. Mix well, Add lemon juice. Serve with plain rice or as an accompaniment to any meal!

Flaxseed is the highest source of Omega 3 fatty acids and antioxidants. They should always be ground before consuming, else they will just pass through :)
Also using just the oil is no good. You need to consume flaxseed meal to get the phtochemicals / antioxidants.
Always remember to have 2 extra glasses of water every time you eat abt 20gms of flaxseeds. 

And as I am writing this I am reminded of my Aaji (grandma) who would make teesi laddoos in winters for us.. 

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