Jawas Chutney Recipe

Jawas Chutney is from the long list of family of dry chutneys that are regularly made in North Karnataka and Maharashtrian homes.

It’s features daily in my meals due to its nutritional value.

The base of Jawas Chutney is Jawas Seeds also known popularly as Flaxseeds. These seeds have recently got popular as “super food” due to their nutrients but traditionally in Indian homes they have been used since ages. 

At my home, we add roasted dry coconut while making the Jawas Chutney. Coconut along with Flaxseeds give a unique taste to the Chutney which spices up even the simplest of meal.

The Jawas Chutney is best served with steamed rice, Ragi Dosa or with jowar / bajra bhakri. One can also add melted ghee or clarified butter , Ghani tel or cold pressed oil , curds to the Jawas Chutney.

My favorite is to use it as a topping in dals, salads as a part of dressing or simply put a dollop of ghee on the Roti and big scoop of the chutney and make a roll. It is always packed and taken on my travels.

Jawas Chutney benefits:

– High levels of Omega-3 essential fatty acids

– Lignans which have  plant estrogen and antioxidant qualities

– Rich in dietary fibre

Print Recipe

Jawas Chutney Recipe (FlaxSeeds Spice Mix)

Jawas Chutney - A famous Maharashtrian Side Dish served during lunch / dinner on the left hand side of the plate. Typically supposed to be savored only in small quantities like 1TBSp daily.

Prep Time

10

Cook Time

10

Servings

gm

Ingredients

• 75 gm Jawas (Flaxseeds)
• 25 gm Grated Dry Coconut
• 2 TBSp Red Chill
• Salt to Taste

Prep Time 10 Cook Time 10 Servings gm Ingredients 75 gm Jawas (Flaxseeds) 25 gm Grated Dry Coconut 2 TBSp Red Chill Salt to Taste

Instructions

1. In a heavy bottomed vessel or Iron kadhai, dry roast Jawas seeds for about 5 mins till crunchy. Keep aside.
2. Dry roast grated dry coconut for about 5-7 mins till golden brown. Keep aside.
3. Add Salt, Chilly Powder, roasted Jawas seeds, coconut and let it cool down to room temperature.

   
4. Once cooled, pulse in a blender to a coarse texture. Do not add water or grind into a fine powder. Adjust salt and chilly powder per your taste
5. Store in a airtight container.

Do try and let me know if you liked it.

If you liked this Chutney then you might also like below ones:

Karale Chutney Recipe (Niger Seeds Chutney Recipe)

Daala Kadhipatta Chutney Recipe (Roasted Bengal Gram Chutney Recipe)

Shengdana Lasun Khobra Chutney Recipe (Peanut Garlic Coconut Chutney Recipe)

Till Next Time, Bon Appetite,

Love and Luc,

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