Peanut chutney powder with flaxseeds

Name: Peanut chutney powder with flaxseeds
Total time: 1800 s
Yield: 8 servings
Cuisine: Indian
Ingredients: 200 grams peanuts; 150 grams flax seeds; 75 grams chana dal; 25 grams roasted gram; 10 curry leaves; 8 garlic cloves; 1 marble size tamarind; to taste salt; 1 tsp jaggery; 1/2 tsp turmeric powder; 20 dried red chillies (10 Kashmiri & 10 Guntur)

Impana Vivek @cook_29495226

India

#cookingwithayushi #cookingwithcookpad

The roasted peanut chutney ground with spices makes an interesting dip or chutney to any breakfast dish. Apart from making this amazing chutney, peanuts also provides good health benefits. Peanuts contain the good monounsaturated fat, proteins, and antioxidants.

Flax seeds in combination with peanuts make a delicious nutty flavoured chutney.
While there are no specific recommendations for flaxseed intake, 1-2 tablespoons a day is considered a healthy amount. One tablespoon of ground flaxseed contains 37 calories, 2 grams of polyunsaturated fat (includes the omega-3 fatty acids), 0.5 gram of monounsaturated fat and 2 grams of dietary fiber.
So mixing them with any kind of chutney powder is a healthy benefit.

This chutney powder is good for heart, diabetes & for weight loss.
So do try this recipe and you can store them in airtight jar for 2-3 months. You can serve them with dosa, idli, rotti, chapatti, rice & some time can be sprinkled on top of salads too.

#cookingwithayushi #cookingwithcookpad

Impana Vivek @cook_29495226

India

#cookingwithayushi #cookingwithcookpad

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Ingredients

30 minutes

8 servings

200 gramspeanuts
150 gramsflax seeds
75 gramschana dal
25 gramsroasted gram
10curry leaves
8garlic cloves
1marble size tamarind
to tastesalt
1 tspjaggery
1/2 tspturmeric powder
20dried red chillies (10 Kashmiri & 10 Guntur)

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Steps

30 minutes

1

Dry roast, 1 cup (200 grams) peanuts, 3/4 cup flax seeds, 1/2 cup chana dal, 1/4 cup roasted gram one by one.
2

Heat the same pan with 1 tsp oil, add 10 garlic cloves, 10 springs of curry leaves, 1 marble sized tamarind. Fry for 2 minutes till they are well roasted.
3

To the same pan add dried red whole chillies, 10 (Kashmiri) and 10 (Guntur chilli - spicy one). Dry roast for 30 seconds and transfer all the roasted ingredients onto a plate & allow them to cool then.
4

Transfer everything into blender, add 1/2 tsp turmeric powder, salt as per taste & 1 tsp jaggery powder.
5

Blend coarsely in batches & store them in air tight container.

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Impana Vivek @cook_29495226

on April 05, 2021 08:45

India

My name is Impana and I love cooking. I encourage healthy eating with creating simple home cooked recipes which are healthy, tasty and quick to make. I Kitchen provides you simple guides for cooking and helpful cooking tips. You can find us on Instagram & Facebook too.