Do not go by the looks. This flax seeds chutney chutney packs a punch and you would end up craving for it at odd hours and wouldn't mind popping up a pinch of it immediately. There will be no garlicky smell and yet the chutney very potent chilly garlic nutty tangy mix...
flax seeds roasted 1/2 cup
grated dry coconut or unsweetened coconut flakes 1/2 cup
toasted sesame seeds 1/4 cup
garlic pods peeled 20 or 1/2 cup
tamarind pods seedless, the size of a large lemon or to taste
dry red chillies 20 or to taste
sesame oil 2 tbsp or a bit more
salt to taste
Chop the garlic roughly and break the red chillies in bits so they get fried evenly.
Chop the tamarind too with a sharp knife so it can be fried to dehydrate.
Heat the oil and tip in the chillies and chopped garlic in it. Add the chopped tamarind too.
The oil will not be enough to fry the garlic and chillies freely but adding more oil can make the chutney feel oily as the flax seeds, sesame and coconut are all oily ingredients themselves.
So fry the garlic and red chillies on low heat level for a while. Adding salt to the frying mix can hasten the process. The idea is to make the garlic lightly browned and the mixture dehydrated.
let the fried mixture cool and then make a powder with everything else in a coffee or spice grinder.
Store in an airtight jar for up to 2 months.
The chutney can be served with any meal as a condiment.
As a sandwich spread with some raw vegetables will be great as well, normally a chutney like this is used for the famous Vada pav of Mumbai.
It's a versatile chutney. I have tried it sprinkled over my plain lentil soups as well. With some of my raw vegetables salads too.
What kind of use you can make with such a hot garlicky chutney? You can always add more garlic for added garlicky flavours or adjust the chili heat to taste. This flax seeds garlic chutney is a kitchen staple you would feel blessed with.