Flax Seeds Chutney Powder | Agase Chutney Pudi
Flax Seeds Chutney Powder also known as Agase Chutney Pudi is a super healthy and delicious North Karnataka Style chutney powder prepared using flax seeds, red chili powder, curry leaves, garlic, tamarind, jaggery and salt.
Servings 4
Calories 64kcal
Ingredients
Method 1:
- ¼ cup flax seeds (agase/alsi/jawas)
- 1 teaspoon cumin (jeera) seeds
- 1.5 tablespoons red chili powder (adjust as per your spice level)
- 2 stalks curry leaves
- 2 cloves garlic
- little tamarind
- 1 teaspoon jaggery
- salt as per your taste
Method 2:
- ½ cup flax seeds (agase/alsi/jawas)
- ¼ cup chana dal
- ¼ cup urad dal
- ¼ cup dry coconut or desiccated coconut
- 10-12 dry red chilies (Mix of both byadagi and spicy guntur chili)
- 2 tablespoons curry leaves
- 1 small marble sized tamarind
- ¼ teaspoon asafoetida (hing)
- salt as per your taste
- 1 teaspoon jaggery optional
- 1 teaspoon oil
Instructions
Method 1: (North Karnataka Style)
- Heat a pan and dry roast flax seeds on medium-low flame until it gets roasted well (they puff up little) and starts spluttering. Transfer it to another plate. Cool completely.
- In the same pan add curry leaves and dry roast on medium flame until they turn dry and crispy. Cool completely.
- Grind all the ingredients mentioned in the ingredients section to a fine powder. Transfer it back to the plate, mix it well.
- Store it in an airtight container. Serve flax seeds/agase chutney pudi with roti, chapati, rice, and dosa.
Method 2:
- Heat an iron skillet and dry roast the flax seeds on medium-low flame until it gets roasted well (they puff up little) and starts spluttering. Set aside on a plate to cool.
- In the same pan dry roast chana dal on a medium-low flame till the dal turns golden brown. Remove and Set aside on a plate to cool.
- Then dry roast urad dal on a low flame till the dal smells nutty and changes its color. Set aside on a plate to cool.
- Then add the dry or desiccated coconut and roast for few seconds and Set aside on a plate to cool.
- Heat 1 teaspoon of oil, add dry red chilies, curry leaves, and saute till the red chilies puff up and curry leaves turn dry and crispy.
- Once done turn off the flame and add tamarind, salt, mix well. Let it cool completely.
- In a blender add all the roasted ingredients, jaggery, hing, and grind it to a fine powder. Transfer it back to the plate, mix it well with your hand.
- Store it in an airtight container. Serve flax seeds/agase chutney pudi with roti, chapati, rice, and dosa.
Notes
Method 1 (Tips & Variations):
- In this recipe, you can also add 2 tablespoons of roasted dry coconut OR 2 tablespoons of roasted peanuts OR both for people who do not like the taste of Flax seeds.
- The red color of this flaxseed/agase chutney pudi mainly comes from the red chili powder.
- This chutney pudi easily lasts long for 15-20 days when stored at room temperature in an airtight container. If you are making in large quantity, you can also refrigerate OR freeze up to 2 months in a ziplock and remove small portions and use accordingly.
- Jaggery is optional, you can skip if you want a spicy chutney powder.
Method 2 (Tips & Variations):
- I have used a combination of byadagi and guntur dry red chilies. Byadagi red chilies are not hot but they give a nice color. If you can find them use Kashmiri red chilies instead. Adjust the chilies according to your preference. In case you can't find dry red chilies, use 2-3 tablespoons of red chili powder instead.
- Always roast the ingredients on a low flame stirring them frequently, otherwise, it may burn and taste bitter.
- This chutney pudi easily lasts long for 15-20 days when stored at room temperature in an airtight container. If you are making in large quantity, you can also refrigerate OR freeze up to 2 months in a ziplock and remove small portions and use accordingly.
Nutrition
Serving: 1tablespoon | Calories: 64kcal | Carbohydrates: 3.6g | Protein: 2.3g | Fat: 5.3g | Sodium: 3.8mg | Potassium: 101.6mg | Fiber: 3.4g | Vitamin A: 0IU | Vitamin C: 0.1mg | Calcium: 319mg | Iron: 0.1mg