Flaxseed Chutney

• 1 cup flaxseed powder
• 6 garlic cloves
• 1/2 cup grated coconut, fresh or dried
• 2-3 dry red chilies
• 2 tablespoons sesame seeds
• 2 tablespoons lemon juice
• 1 teaspoon sugar
• to taste salt
• 1/4 teaspoon black pepper powder
• 1 tablespoon oil

1. Cut each clove of garlic lengthwise into 3-4 pieces. Heat about 1-2 tsp of oil in a pan. On a medium flame, fry garlic and dried red chillies until golden brown.
2. Add shredded coconut and sesame seeds and fry until it gives a mild aroma of coconut and sesame. Keep stirring the mixture to avoid excessive and sudden browning/burning of the coconut.
3. Turn the heat off and let the mixture cool for 5 minutes. Then mix in the flaxseed powder.
4. Transfer the above mixture in a dish and set it aside to cool.
5. When the mixture is cool, put it in a blender, add salt, sugar, black pepper powder, and lemon juice (adjust for taste) and blend everything to a coarse powder. If you like it fine, blend further.
6. Store the chutney in an airtight container and refrigerate.

flaxseed powder, garlic, grated coconut, red chilies, sesame seeds, lemon juice, sugar, salt, black pepper, oil

Taken from food52.com/recipes/76962-flaxseed-chutney (may not work)