Sakthi's Chutney Recipes-2
"Fennel" Chutney
Ingredients:
| Fennel | 1/4 Cup | Ginger grated | 2 Teaspoon |
| Coconut grated | 2 Teaspoon | Flavor mix | 1 Teaspoon |
| Salt | ½ Teaspoon | Water | 3 Tablespoon |
Preparation:
Grind all the ingredients into a fine paste.
Serve with bread, rice, tortillas.
Preparation time: 10 minutes.
Benefits: Fennel is good for digestion and more than that it is rich in anti-oxidants and so very powerful to cure and prevent cancer.
FLAX SEED chutney !
--Grind together 250 gms roasted flax seeds, a big palmful of dried red chillies, and 1-2 whole garlic (the whole thing). Add salt to taste. Enjoy on toast, curd rice, boiled veggies, dal-rice , what else....... (On second thoughts, this is like manna from heaven for cardiac types....flax, garlic, capsaicin......no frying, )
---For those who are anti-garlic, a ground mixture of dried kadhipatta leaves, flax seeds and dried red chillies is also very tasty.
--- Make a delcious mixture of juice of a few lemons, salt, red chilly powder, fenugreek powder(methi), haldi (turmeric), and add in ground flax seeds chutney, or just plain ground seeds. This makes a delicious sandwhich spread.
The above information is from Suranga's site about Flax and thyroid.
Flax is the best source of Omega-3 fats. It prevents cancer, reduces High Cholesterol, Triglycerides and relieves constipation.