Skip to main content

Simple recipe for Jawas Chutney

Greens Special

Jawas Chutney, which is a flavorful flaxseed chutney from Maharashtra, India. It is nutty, slightly spicy, and packed with health benefits. 

Here’s a simple recipe to make it at home:

Ingredients:

1 cup flaxseeds (jawas/alsi)

2 tbsp dry coconut (grated) (optional)

1 tbsp sesame seeds (til) (optional)

5-6 garlic cloves

2-3 tsp red chili powder (adjust to taste)

½ tsp cumin seeds (jeera) (optional) 

1 tsp salt (or to taste)

1 tsp jaggery (optional, for slight sweetness)

Instructions:

Dry Roast Flaxseeds – Heat a pan and dry roast the flaxseeds on low-medium heat until they start popping (about 2-3 minutes). Transfer to a plate and let them cool.

Roast Coconut & Sesame Seeds – In the same pan, lightly roast grated dry coconut and sesame seeds (if using) until they turn golden. Set aside.

Roast Garlic & Cumin – Dry roast garlic cloves and cumin seeds until fragrant.

Greens Special

Grind the Chutney – Once all ingredients cool down, grind them together with red chili powder, salt, and jaggery (if using) to a coarse powder.

Store & Serve – Store the chutney powder in an airtight container. Serve it with bhakri, chapati, or sprinkle it over rice with ghee.

Greens Special

This chutney stays fresh for 2-3 weeks when stored in a dry container.

Watch how to make Jawas Chutney recipe:



Comments

Post a Comment

Popular posts from this blog

Simple recipe for Bhogichi Bhaji

 Bhogichi Bhaji is a traditional Maharashtrian dish prepared during the festival of Bhogi, which is celebrated a day before Makar Sankranti. This mixed vegetable curry is rich, nutritious, and made with seasonal vegetables and flavors.  Here's the recipe: Ingredients: Vegetables: Drumsticks (moringa pods): 2, cut into 2-inch pieces Carrots: 1 medium, chopped Brinjals (small): 2-3, chopped Green peas: ½ cup Indian flat beans (Val papdi): ½ cup, chopped Valor beans (Indian Broad Beans): ½ cup Fresh chickpeas: ½ cup Lima beans (Pavta): ½ cup Potato: 1 medium, chopped Sweet potato: 1 medium, chopped (optional)  Raw peanuts: ¼ cup (boiled or soaked) Apple Ber: 2-3, chopped Sesame seeds: 1 tablespoon (lightly roasted) Grated fresh coconut: ½ cup For the Tempering: Oil: 2 tablespoons Mustard seeds: 1 teaspoon Cumin seeds: 1 teaspoon Asafoetida (Hing): A pinch Curry leaves: 6-8 Garlic: 4-5 cloves, crushed Green chilies: 2-3, slit Spices: Turmeric powder: ½ teaspoon Red chili powd...
Post a Comment
Read more

Simple recipe for Roti Sandwich

     Here’s a simple recipe for a roti sandwich that’s quick, nutritious, and delicious: Ingredients: 2 rotis (Indian flatbreads) Paneer (cottage cheese): 100g, crumbled or grated 1-2 green chilies, chopped 1 small tomato, thinly sliced 1 small onion, thinly sliced 2-3 lettuce leaves (optional) 2 tablespoons green chutney or mayonnaise (as per preference) (optional) 1 tablespoon ketchup (optional) 1 tablespoon butter or ghee (optional) Salt and pepper to taste Spices (optional): chaat masala, chilli flakes, or oregano 3-4 tablespoon coriander leaves Instructions: Prepare the Filling:  Chopped vegetables.  Spread Condiments: Spread green chutney or mayonnaise on one side of each roti (if using). Add ketchup if you like a tangy-sweet touch. Layer the Vegetables: Add a layer of the vegetables on roti, followed by tomato and onion slices. Assemble the Sandwich. Toast (Optional): Heat a pan on medium heat. Spread a little butter or ghee on both sides of the sandwich ...
Post a Comment
Read more

Simple recipe for Beetroot Idli

 Beetroot Idli is a nutritious and colorful variation of the traditional South Indian idli.  Here's how you can make it: Ingredients: Idli rice – 1 cup Urad dal (split black gram) – 1/4 cup Beetroot – 1 medium-sized (grated or finely chopped) Fenugreek seeds – 1/2 tsp (optional, for fermentation) Salt – to taste Water – as needed Oil – for greasing the idli molds Instructions: Soaking: Wash and soak the idli rice and urad dal separately for 4-6 hours or overnight. Optionally, soak the fenugreek seeds with the urad dal. Grinding: Drain the soaked rice and dal. In a blender or wet grinder, grind the rice to a slightly coarse batter (add water as needed). Then, grind the urad dal (and fenugreek seeds) to a smooth paste with some water. The dal batter should be soft and fluffy. Mixing: Combine the rice and dal batters in a large bowl. Add the grated beetroot to the batter and mix well. Add salt to taste and mix again. The beetroot will turn the batter a vibrant pink or red color. ...
Post a Comment
Read more