Javas Chutney (Easy Recipe)

Are you looking for a versatile chutney recipe that can be used as a condiment, dip or spread?

Look no further than Javas Chutney!

This incredibly flavorful and nutritious chutney is a blend of roasted flaxseeds, peanuts, sesame seeds, grated coconut, and spices.

It’s high in dietary fiber, protein, and healthy fats, making it the perfect addition to your daily meals.

5 Reasons You’ll Love This Javas Chutney Recipe

1. Versatility: Javas chutney can be used as a condiment, dip or spread.
2. Nutritious: With high fiber, protein, and healthy fats, this chutney is a nutritious addition to any meal.
3. Flavorful: The roasted seeds and coconut give the chutney a nutty, smoky flavor that is irresistibly delicious.
4. Easy to Make: With minimal ingredients and simple steps, this chutney is a breeze to make at home.
5. Long Shelf Life: This chutney can be stored in airtight containers for up to a month in the fridge and can be easily frozen for future use.

Recommended Equipment

• Non-stick Pan: You’ll need a non-stick pan to dry roast the ingredients without sticking or burning.
• Grinder Jar: A grinder jar is essential for grinding the roasted ingredients to a coarse texture.
• Spatula: You’ll need a spatula to flip and stir the ingredients while roasting.

Ingredients You’ll Need

• Flaxseeds (100 gms): Flaxseeds are a great source of dietary fiber, protein, and healthy omega-3 fatty acids.
• Dried Grated Coconut (3/4 cup): Dried grated coconut adds a nutty flavor and texture to the chutney.
• Roasted Peanuts (1/4 cup): Peanuts are a great source of protein, healthy fats and lend a creamy texture to the chutney.
• Sesame Seeds (2 tbsp): Sesame seeds add a nutty flavor and texture to the chutney and are a rich source of calcium, iron, and healthy fats.
• Garlic Cloves (8): Garlic adds a pungent flavor and is known for its anti-inflammatory and immune-boosting properties.
• Red Chili Powder (1/2 tbsp): Red Chili powder adds a mild heat and a vibrant color to the chutney.
• Sugar (1 tsp): Sugar balances the flavors of the chutney.
• Salt (as per taste): Salt enhances the taste of the chutney.

How To Make Javas Chutney

1. Roast the Flaxseeds: Dry roast the flaxseeds (Alsi/Javas) on a low flame, stirring intermittently, till they start crackling. Keep aside to cool down.
2. Roast the Coconut: In the same pan, dry roast the dried grated coconut while stirring it. Let it turn golden brown. Keep aside.
3. Roast the Peanuts: Dry roast the peanuts on medium flame till they turn brown.
4. Roast the Sesame Seeds: Dry roast the sesame seeds on low flame till they start crackling.
5. Grind the Ingredients: In a grinder jar, add roasted flax seeds, roasted peanuts, sesame seeds, coconut, red chili powder, sugar, garlic cloves, and salt. Grind coarsely.

5 Expert Tips and Tricks for The BEST Chutney

• Toast the seeds and peanuts well to get a nutty flavor in the chutney.
• If the chutney turns out very thick, add water little by little and blend it again to make it more liquid.
• Add lemon juice for a tangy twist to the chutney.
• Use the chutney as a spread on bread or in wraps to make a healthy sandwich.
• To give the chutney a more tangy and sour taste, use raw mango powder (amchur) in place of sugar.

Uses For Javas Chutney

1. Use it as a dip for vegetables or chips at parties.
2. Serve it with dosa, idli or uttapam.
3. Use it as a marinade for grilled chicken or fish.
4. Mix it with yogurt to make a refreshing dip.
5. Spread it on your sandwich or wrap to add a flavorful punch.
6. Add it to your curries to enhance the taste.

Recipe Variations

• Mint Javas Chutney: Add a handful of mint leaves while grinding the ingredients for a refreshing twist.
• Tomato Javas Chutney: Sauté chopped tomatoes until they are soft, then add them while grinding for a tangy flavor.
• Coriander Javas Chutney: Add a handful of fresh coriander leaves while grinding for a refreshing flavor.
• Tamarind Javas Chutney: Soak some tamarind in water for about 20 minutes, then add the tamarind water while grinding for a tangy twist.
• Peanut Chutney: Replace the flaxseeds with roasted peanuts.

Substitutions

• Replace sugar with coconut sugar or jaggery for healthier options.
• Use roasted sunflower seeds or pumpkin seeds in place of peanuts for a nut-free version.
• Replace red chili powder with green chili for a spicier twist.

Storing, Freezing, and Reheating

• Storing: Store the chutney in an airtight container in the fridge for up to a month.
• Freezing: The chutney can be stored in freezer-safe containers for up to three months.
• Reheating: Let the frozen chutney thaw in the fridge overnight. When ready to use, thaw to room temperature and give it a quick blend to bring back to its original texture.