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Flaxseed Chutney(Dry)/Alsi ki Chutney(Powder)

A nutrious blend of flaxseeds with cumin seeds and dry red chilies
Prep Time10 mins
Cook Time10 mins
Course: Condiments
Cuisine: Indian
Keyword: Alsi ki chtney, Flaxseed Powder
Servings: 1 Cup
Author: Swati


  • Grinder/Coffee Grinder
  • Pan
  • Laddle
  • Bowls/Plates


  • ½ Cup Flax Seeds
  • 2-3 tbsp Cumin Seeds
  • 2 tbsp Sesame Seeds(in winters) optional
  • 2-3 Whole Dry Red Chilies or use as required
  • 8-10 Garlic Cloves optional
  • Black Salt as per taste


  • Dry roast Flaxseeds, cumin seeds, sesame seeds(if using) separately separately in a pan one by one, till it gives nutty aroma. Transfer in bowl or dish to cool.
  • Roast sesame seeds till it starts to turn light brown. Take care not to burn the seeds. 
  • Dry roast dry red chillies and garlic cloves, till it gives aroma and starts getting charred.
  • Once all the ingredients cool down, grind to fine powder. I use my coffee grinder to grind masalas or spice mixes.
  • Add black salt/pink Himalayan salt and give a pulse again or mix with spoon.
  • Transfer to an air-tight container and refrigerate.


Peanuts/Walnuts/Pumpkin Seeds/Sun Flower Seeds can be added to the spice mix for a more rich chutney powder.
Skip garlic for no onion-garlic version. 
Lightly dry roasted dried Curry leaves can also be added to the mix. 
Add Chilli Flakes as per heat tolerance if you don't have Whole Red Chillies. 
When garlic is added shelf life of Chutney is about a month, else it stays good for about 2-3 months in refrigerator.