Instructions

• Dry roast the flaxseeds in a pan over low to medium heat until they start to crackle. Set aside to cool.
• In the same pan, add a little oil and fry the dried red chilies until they become crisp. Remove and set aside.
• Add the garlic cloves and sauté until golden brown.
• Add the grated coconut and fry until it turns light brown.
• Add the curry leaves and asafoetida and sauté for a few more seconds. Remove from heat.
• In the same pan, add a little oil and fry the dried red chilies until they become crisp. Remove and set aside In the remaining oil, add the cumin seeds and mustard seeds. Let them splutter.
• In a mixer or blender, combine the roasted flaxseeds, fried red chilies, tamarind, and the sautéed coconut mixture.
• Add salt to taste and blend into a coarse or smooth paste, depending on your preference. Add a little water if needed to achieve the desired consistency.
• Transfer the chutney to a serving bowl. It can be served as a side dish with rice, dosa, idli, or any other preferred dish.