Healthy & Flavorful Chia Seed Chutney (Vegan & Gluten-Free)
10 minutes
764 reads
About Healthy & Flavorful Chia Seed Chutney (Vegan & Gluten-Free)
Imagine a vibrant, healthy chutney bursting with flavor and a delightful crunch. This chia seed chutney is not only delicious but also a nutritional powerhouse, seamlessly blending the goodness of roasted lentils, aromatic spices, and fresh curry leaves.The chia seeds add a unique texture and a boost of omega-3s and fiber, making this chutney a healthy and satisfying addition to any meal. Enjoy it with hot rice, dosa, idli, upma, or even as a spread for sandwiches!This vegan and gluten-free chutney is incredibly versatile and can be stored in the refrigerator for up to a week, making healthy eating both easy and enjoyable.
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Recipe Time & More
Prep5 minutes
Cook5 minutes
Total10 minutes
Ingredients
Roasted Spices
- 2 Tbsp Lentils black, split black lentils
- 1-2 Chillies deseeded and broken into pieces (adjust to taste), red
- 1/4 tsp Asafoetida hing
- 1/4 cup Curry Leaves fresh, torn into pieces
Other Ingredients
- 1/4 cup Chia Seeds raw
- Salt to taste
- 1 tsp Coconut Oil
Instructions
- Heat the coconut oil in a small skillet or kadai over medium heat. Add the urad dal, red chilies, asafoetida, and curry leaves. Roast, stirring frequently, until the dal turns golden brown and fragrant. This toasting process enhances the nutty flavors of the spices.
- Transfer the roasted spices to a plate or cutting board and let them cool completely. This prevents the chia seeds from becoming gummy when blended.
- Once cooled, combine the roasted spices, chia seeds, and salt in a blender or food processor. Pulse a few times to break down the spices.
- Add a small amount of water, 1-2 tablespoons at a time, and blend until the chutney reaches your desired consistency. For a smoother chutney, add more water. For a coarser texture, use less water.
- Taste and adjust salt as needed. Serve immediately with hot rice, dosa, idli, or upma. Store leftover chutney in an airtight container in the refrigerator for up to a week.
Recipe Notes
Good To Know
- This chutney is delicious mixed with hot plain rice and a teaspoon of desi ghee or til oil.
- Roasted papad and a tangy sambhar complement this rice dish perfectly.
- For a dry chutney, omit the water when blending the ingredients.
Expert Tips
- Adjust the number of green chilies to control the spice level. Start with fewer chilies and add more to taste.
- For a smoother chutney, soak the chia seeds in warm water for 10-15 minutes before grinding.
- Freshly grated ginger adds a vibrant flavor. If using ginger powder, use sparingly as it can be more potent.
Storage Instructions
- Store leftover chutney in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze the chutney in ice cube trays. Once frozen, transfer the cubes to a freezer-safe bag or container for up to 3 months.
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Recipe Nutrition
Calories: 91kcalCarbohydrates: 13gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 6mgPotassium: 132mgFiber: 5gSugar: 2gVitamin A: 976IUVitamin C: 428mgCalcium: 164mgIron: 2mg
Shyamala Kumar
Articles: 33
3 Comments
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Yum! This recipe is a must-try.
Looks so yummy! Excited to make it.
Such a tasty dish! Thanks for the recipe.