Tisi ChutneyImage Credit source: lessingredient_bestfood/pallavikitchendiaries
Different traditional dishes will be available in every state of India and things are also made according to the season, like in Rajasthan, millet khichdi and sweet porridge are made from it, while people also prepare sesame laddus and flaxseed laddus in winter. Talking about the winter superfood of Bihar, Teesi chutney is very much liked here. This chutney is made in two ways, one is paste like texture like normal chutney and the other is dry chutney, which you can store for a long time. Both these types of chutneys are very nutritious, because Tisi i.e. flaxseed is used in them. Dry chutney has high nutritional value because many things including curry leaves are added to it. In this story you will learn the recipes of both types of Teesi Chutney.
According to data from the US Department of Agriculture, flaxseed also contains protein, fiber, calcium, phosphorus, iron, magnesium, potassium, zinc, copper, manganese, selenium, at least 6 vitamins of B complex. Apart from this, it is also a source of lutein and zeaxanthin. Vitamin K and monosaturated fatty acids, polysaturated fatty acids are also found in it, of which Omega 3 is also one. Now let us know the recipe of Teesi i.e. flaxseed chutney.
Ingredients of Teesi Chutney
Teesi chutney, the superfood of Bihar, enhances the taste of food manifold. To make this, you will need half a cup of flax seeds, half a cup of curry leaves, four teaspoons of whole coriander, half a cup of dry coconut (grated), 3 to 4 teaspoons of peanuts, 2 teaspoons of cumin, 2 teaspoons of black pepper, 5 garlic cloves, 2 teaspoons of black salt, half a teaspoon of white salt. Two to three pinches of asafoetida, two spoons of white sesame seeds. Now let us know the method of making this chutney.
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Step by Step Teesi Chutney
- First of all, pick and clean the flax seeds so that there are no pebbles. After this, roast the flax seeds in a pan on medium flame, when it starts making a crackling sound, then fry it for at least 3 minutes while stirring continuously. At this stage the flax seeds start appearing slightly swollen. If you eat a little flaxseed, it will give a crunchy taste. After this take it out in a plate.
- The second step of making flaxseed chutney is to put curry leaves in the pan and roast it for at least three minutes while stirring on medium flame. When its moisture reduces, take it out in a plate.
- After preparing flax seeds and curry leaves, the spices have to be roasted. Add dry coriander, cumin, black pepper and roast till it gets crunch and also roast dry red chilli.
- Once the spices are ready, roast the grated coconut and also roast the peanuts, also lightly roast the sesame seeds and fry the garlic. Now let all these things cool down.
- Add peanuts, sesame seeds, curry leaves, roasted dry coconut and all the other spices in a grinder jar along with flax seeds. Along with this also add salt. Now grind it well while running it on pulse mode.
- Do not make a fine powder of it, rather keep it slightly coarse, because it gives a very good taste while eating. You can eat it by storing it in an airtight container for up to 1 month.
Tishi chutney enhances the taste of food
You can eat this dry Teesi chutney by mixing it with desi ghee in rice. Apart from this, it can also be eaten with paratha and chapatti. You can also eat this chutney by mixing it with lentils. Apart from this, salty parathas with Teesi chutney also taste very tasty. If you don’t like spicy then reduce the chilli a little.
Try this Tisi chutney also
Here above we have given the recipe of dry Teesi chutney, but many people also make it as normal chutney, in which tadka is also added. To make this chutney, 3-4 spoons of Teesi i.e. flaxseed, garlic, whole red chilli, green chilli, half teaspoon sugar, lemon juice and mustard oil are required. After roasting the flax seeds, also fry red chillies, green chillies and garlic in some oil. After this, grind all the ingredients except oil and lemon by adding a little water. After this add some mustard oil and also add lemon juice. Your chutney is ready.