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More often than not, the humble chutney has been that one accompaniment which could give meals a burst of flavour and make all the difference to many Indian meals. Amidst the varying chutneys enjoyed across the country, Jawas chutney, made with flaxseeds, holds pride of place, especially in Karnataka and Maharashtra. Jawas, or flaxseeds, are a powerhouse of nutrition, and it so happens that their chutney is not just delicious but very healthful too. Be it to add spice to your everyday food or include health in your meal course, Jawas chutney is really good. So let us see the benefits of jawas and the recipe for dry chutney and how to store and use it.
Benefits of Jawas
The Jawas, also known as flaxseed, are full of various health benefits. According to a nutrient study by the National Library of Medicine Published online 2019 May 25, Flaxseeds are excellent sources of omega-3 fatty acids that help in maintaining good heart health. Flaxseeds are great sources of dietary fibre and can help in digestion and keeping your gut healthy. More importantly, flaxseed contains phytochemicals called lignans, which have shown positive antioxidant actions in the body and are known to reduce the risk of certain cancers. Including flaxseeds in your diet may help in regulating blood sugar levels, which makes them great for diabetics. This will overall help you in cardiovascular health, digestion, and also make you feel good.
Ingredients
You need the following ingredients for Jawas chutney:
- 1 cup flaxseeds
- 1/2 cup grated dry coconut
- 1/4 cup peanuts
- 2-3 dried red chillies
- 1 tsp cumin seeds
- 1/2 tsp asafoetida
- 1 tbsp white til
- Salt to taste
- 1-2 tsp oil (for roasting)
- A small piece of tamarind (optional, for tanginess)
Method:
Heat a pan and dry roast flaxseeds on low heat until they start cracking and a nutty fragrance begins to emanate. Remove from the pan and set aside.
In the same pan, add a little oil and roast grated dry coconut until golden in colour. Remove and set aside.
In a pan, roast the peanuts till they turn golden brown and fragrant. Let them cool down and then remove their skins.
In the same pan, roast dried red chilies, cumin seeds, and sesame seeds till they release a nice fragrance.
Let all the roasted ingredients cool. Transfer them to a blender or food processor. Now add the asafoetida, salt, and a small piece of tamarind if using. Grind everything into a coarse powder. Make sure that the mixture still has some texture to it for best results.
Once ground, transfer the chutney powder to a bowl and mix well. Adjust salt according to taste.
Storage
Store the Jawas chutney in an airtight container in a cool and dry place. It can be stored at room temperature for upto two weeks. For more extended storage, it may be kept in the refrigerator where it will last up to one month. Always seal with a tight lid to maintain the freshness and flavour of the chutney.
Quick Tips
Jawas chutney could accompany rice, chapati, or parathas, or can be taken as a side course with any Indian meal. It can also be sprinkled over salads or used as a seasoning for snacks.
Vary the amount of red chillies according to taste. A pinch of black pepper added helps to enhance the effect.
The addition of tamarind provides a tanginess to the chutney, but it is completely optional; you can omit, if you desire a purely spicy and nutty taste.
While peanuts are traditional, you can try other nuts like almonds or cashew nuts for a different flavour.
Always taste a little before serving, particularly if stored for longer periods, to check for freshness.
