A Rajasthani dry chutney — nutty, spicy, and rich in omega-3. Eaten with roti and ghee.

Store staples used: Flax Seeds, Sesame Seeds, Peanuts

Makes 1 cup · 15 minutes

Ingredients

• ½ cup flax seeds
• 2 tbsp sesame seeds
• 2 tbsp peanuts
• 3 dried red chillies
• 2 garlic cloves
• Salt

Method

1. Dry-roast the flax until it starts to crackle; set aside. Roast the sesame, peanuts, and chillies separately.
2. Cool, then grind everything with garlic and salt to a coarse powder.
3. Serve a spoonful with hot roti and ghee, or over rice.