Flaxseed Chutney Powder

Along with Channa Dal chutney powder, I also prepared Flaxseed Chutney Powder. Almost same recipe except, instead of 1 and 1/2 cups of Channa Dal, I used 1 cup of Channa Dal and added 1/2 cup of Flax Seeds.

You can find Channa Dal chutney powder recipe here:

Channa Dal Chutney Powder

So, here comes the recipe.


  1. 1 cup Channa Dal – Kadale Bele
  2. 1/2 cup Urad Dal – Uddina Bele
  3. 1/2 cup Flaxseed
  4. 1 cup – Dried Red chillies
  5. 1 cup – Dry Desiccated Coconut
  6. 1/2 cup – curry leaves
  7. 1/2 inch – Turmeric root – we had dry one and we grated it
  8. 3 tsp – jaggery
  9. 1 tsp – Hing
  10. 1/2 lemon size ball tamarind
  11. Salt to taste
  12. 3-4 tsp oil for frying


  • Fry both dals and flaxseed separately with very little oil until golden brown, take out on a plate
  • Fry red chillies also in 1 tsp oil, take out on a plate
  • Next – fry coconut, tamarind and curry leaves, take out on a plate
  • Once all these ingredients are cooled, mix turmeric, salt and jaggery and grind in your grinder.

P.S- Reduce red chilies if you want less spicy. Use a mix of Byadagi, it was over so you don’t see the dark red color. Increase curry leaves if you choose, a great taste. Also, you can reduce coconut if you choose to.

2 responses to this post.

  1. Posted by Dido on December 20, 2020 at 6:41 pm

    Thank you for your post of the Flaxseed Chutney Powder. Much as I would like to prepare it, I am ultra-sensitive to hot spices like chillies. Would it make a huge difference in taste if I omitted this ingredient?


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