Recipe of the week: Spicy Flaxseed Chutney

Ingredients
1 cup flaxseeds
2 green chillies
1 tsp cumin seeds
2 tbsp coriander seeds
Salt, to taste

Preparation
In a pan over medium heat, dry-roast the flaxseed until they begin to crackle.
Transfer to a bowl and set aside.
Return the pan to heat and add the cumin and coriander seeds. Dry-roast until fragrant. Combine with the flaxseeds.
Let it cool.
Transfer the spice mixture to a food processor along with the green chillies, 1/3 cup water and grind into a fine paste.
Season to taste with salt.
Store at room temperature in an airtight jar.