Tisi Ki Chutney

Name: Tisi Ki Chutney
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2-3 servings
Ingredients: 1/2 cup Flaxseed, tisi; 2 tablespoons mustard oil; 2 cloves Garlic, finely chopped; 1 inch Ginger, finely chopped; 2 Green Chili, slit; 1 teaspoon Cumin, seeds; 1 teaspoon salt; 1 teaspoon lemon juice; 1 handful Cilantro, chopped

Veg Vegan

Roasted flaxseeds (tisi/alsi) ground coarsely with dried red chillies, garlic, and salt — a dark, nutty, intensely flavoured dry chutney eaten with every meal in Jharkhand. The roasted flaxseed gives it a deeply savoury, slightly bitter earthiness unlike sesame or peanut chutneys. Moistened with a few drops of mustard oil before eating.

Cuisines

Chhattisgarhi Himachali Kumaoni Bihari Jharkhand Garhwali

Best for

Breakfast Lunch Dinner

Recipe

Prep: 15 min Cook: 10 min Total: 25 min 2-3 servings

Ingredients

	1/2 cup	Flaxseed , tisi
	2 tablespoons	Mustard oil
	2 cloves	Garlic , finely chopped
	1 inch	Ginger , finely chopped
	2	Green Chili , slit
	1 teaspoon	Cumin , seeds
	1 teaspoon	Salt
	1 teaspoon	Lemon juice
	1 handful	Cilantro , chopped

Instructions

1 Dry roast the flaxseeds on a medium flame until they start to pop, then set aside to cool.
2 In a mortar and pestle or grinder, crush the garlic, ginger, and green chilies into a coarse paste.
3 Heat mustard oil in a pan and add cumin seeds. Let them splutter.
4 Add the garlic, ginger, and chili paste to the oil and sauté for a minute until fragrant.
5 Grind the cooled flaxseeds into a coarse powder.
6 In a bowl, mix the flaxseed powder with the sautéed paste, salt, and lemon juice.
7 Finely chop the coriander leaves and add them to the mixture.
8 Mix everything well to combine. Adjust salt and lemon juice to taste.

Tips

For a smoother texture, you can grind the chutney mixture in a blender after mixing.