This chutney contains ground flaxseeds, which are a great source of fiber and omega-3 fatty acids. Make this just before you are ready to eat. Try it with Idli and Dosa, or you might even try it on plain toasted bread. If Kokum is not available, tamarind is a good substitute.
Serves 4 to 5
¼ cup/40g flaxseeds
2 tablespoons vegetable oil
4 dried red chilli peppers
4 dried Kokum petals
½ cup/50g grated fresh coconut
½ teaspoon salt, or to taste
3 garlic cloves, peeled and cut into 1/4-inch/6-mm thick slices crosswise
1. Dry-roast the flaxseeds over low heat until they begin to sputter. Transfer to a plate. Roast the red chilli peppers with a little oil until fragrant. Transfer to the plate. Let cool to room temperature.
2. Soak the kokum petals in ½ cup/125ml water for 15 minutes or so until the petals soften.
3. Transfer the Kokum petals (with the soaking liquid) to an electric blender with the flaxseeds, red chilli peppers , coconut and salt. Blend to make a smooth, thick paste, adding extra water if necessary. Taste and adjust the seasoning if necessary. Transfer to a serving bowl.
4. Heat the remaining oil in a small pan. Add the garlic cloves and stir gently until they turn golden. Pour over the chutney. Mix and serve.