Javas Chutney

जवस चटणी

• Time 15 min
• Serves makes about 1 cup
• Made with Satva Flax Seeds

Flax roasted till it crackles, cooled completely, then ground coarse with garlic, chilli and salt. Keeps a fortnight in a steel dabba. Bhakri, bhaat, or a spoon straight off the plate.

Ingredients

• ½ cupFlax Seeds
• 4-6dry red chillies (or 1½ tsp Satva Chilli Powder)
• 6-8 clovesgarlic
• ½ tspCumin Seeds
• ¾ tspsalt
• 2 tbspdry coconut, grated (optional)

Method

1. Dry-roast the flax on low-medium for 4-5 minutes, stirring, until the seeds crackle and puff. Tip them out.
2. In the same pan, roast the red chillies and cumin for 30 seconds (and the coconut, if using).
3. Let everything cool completely - warm seeds turn to paste.
4. Grind the flax, chillies, cumin and salt in short pulses until coarse.
5. Add the garlic and pulse 2-3 more times. It should stay coarse and dry. Keeps a fortnight in an airtight dabba.

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