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Indian

Javas chutney (Maharashtrian flaxseed chutney)

Vegetarian

जवसाची चटणी · javsācī caṭṇī

Flaxseed roasted until it crackles, then pulsed with garlic, red chilli, cumin and salt into a dark, nutty dry chutney. A traditional Marathwada and Deccan everyday chutney for bhakri.

Javas chutney (Maharashtrian flaxseed chutney) is an Indian condiment, ready in about 26 minutes and made with flaxseed and garlic. It serves 10 and is rated beginner to cook.

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Prep
5 min
Cook
6 min
Rest
15 min
Total
26 min
Serves
10
Level
Beginner
Calories
59

Ingredients

10 servings (about 12 g)

Equipment

Method

  1. Step 1

    Dry-roast the flaxseed (opens in a new tab) in a heavy pan over medium-low heat, stirring constantly, until the seeds puff slightly, crackle and pop, and smell nutty, 5–6 minutes. Add the cumin seeds (opens in a new tab) for the last 30 seconds.

    Food safety: Flaxseed pops out of the pan; half-cover it with a lid if needed.

  2. Step 2

    Tip onto a plate and cool completely, about 15 minutes.

    • 15 min

  3. Step 3

    Pulse the garlic (opens in a new tab), chilli powder and salt in a dry grinder to crush the garlic. Add the flaxseed (opens in a new tab) and cumin and pulse in short bursts, shaking the jar, to a coarse, slightly moist powder in which most seeds are broken.

    Garlic being minced with a knife
    How it looks · Photo: RDNE Stock project on Pexels

  4. Step 4

    Taste and adjust the salt and chilli, spread out briefly, then store in an airtight jar.

About this dish

Origin
Maharashtra (Marathwada, Vidarbha and western Maharashtra), Maharashtra, India · Commonly attributedFlaxseed (javas, alsi) has long been grown in the Deccan and is eaten as a dry chutney with jowar bhakri. Recipes are consistent: roasted seeds, garlic, chilli powder, salt, sometimes cumin or sesame.More food from India
Dish
Lunch · Dinner · Condiments, chutneys & relishes
Cooking method
Toasted, Blended
Taste
nutty, earthy, spicy (chilli heat), garlicky
Diet
Vegan · No gluten ingredients · Dairy-free · No nut ingredients · Keto-style · Low-carb
All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · Paleo-style · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Keto-style · Low-carb · DASH-style
Worked out from the ingredients. How labels work
Good for
Make-ahead · Budget-friendly · Portable / lunchbox
Cook more with
Flaxseed · Garlic · Cayenne / chilli powder · Cumin seeds
Techniques
Toasting · Spice roasting (dry-roasting) · Wet grinding · Dry grinding · Emulsification

Allergens

None of the 14 major allergens appear in the listed ingredients.

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

59 kcal per serving

Calculated

1 serving ≈ 13 g · recipe makes 10

Where the energy comes from

  • Protein 13%
  • Carbohydrate 25%
  • Fat 62%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g
Energy59 kcal471 kcal
Protein2.1 g16.4 g
Carbohydrate3.9 g31.4 g
Net carbohydrate0.9 g7.4 g
Sugars0.3 g2.1 g
Added sugars0 g0 g
Fibre3 g24 g
Fat4.4 g35.2 g
Saturated fat0.4 g3.2 g
Trans fat——
Cholesterol0 mg0 mg
Sodium159 mg1271 mg
Salt equivalent0.4 g3.2 g
Vitamins & minerals per serving
Potassium
107 mg
Calcium
31 mg
Iron
0.8 mg
Magnesium
42 mg
Vitamin A (RAE)
17 µg
Vitamin C
1 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
10 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Some seeds should stay half-whole; the coarse texture is traditional.
  • Mix with a spoonful of groundnut oil at the table, as Marathwada homes do.

Common mistakes

  • Under-roasting: raw flaxseed tastes fishy and grassy and turns gummy when ground.
  • Making a big batch; ground flaxseed goes rancid quickly.

Serve with

  • Serve with jowar bhakri, bajra roti, thalipeeth or chapati, with a little oil or curd.

Food safety

  • Store in a scrupulously clean, completely dry jar and always use a dry spoon; moisture is what spoils dry chutneys and pickles.

Storage

  • Keep in an airtight jar in the fridge for up to 1 month; ground flaxseed oxidises quickly at room temperature.

Variations

  • Javas-til chutney: Replace a quarter of the flaxseed with sesame.
  • Kadhipatta javas chutney: Roast a handful of curry leaves until crisp and grind them with the seeds.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Goes with

Recipe DNA

How this dish is built

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Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

The spice and seasoning backbone

Spices, masalas & pastes

Used in steps 1, 3

Make it milder, swap ingredients for your diet, change the batch size or thickness — the original stays as it is.

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