Sunny Seedy Chutney

non-veg diabetes Gluten Free | Low GI Low Carb  | Grain Free

Yield – 150 gms

Sunflower Seeds Chutney-4

Tamarind ½ Inch piece <50 Low
Sunflower Seeds ¼ Cup <20 Very Low
Kashmiri Chilies 1 in number. 0 Nil
Cumin Seeds A pinch <10 Negligible
Salt As per taste 0 Nil
Yoghurt (full fat) 1 Tbsp. <50 Low
Non- Refined Oil (Groundnut, Sesame or Coconut) ½ Tsp. 0 Nil
Mustard Seeds 1/8 Tsp. <10 Negligible
Curry Leaves 3-4 leaves <10 Negligible
Red Chili (dried) 3 in number, broken 0 Nil
Cumin Seeds A pinch <10 Negligible
Urad Dal A pinch <50 Low

Note: All ingredients used should be organic, free from pesticides and Non-GMO.


  1. Clean the sunflower seeds and roast well till it turns golden, keep aside.
  2. In a pan heat the oil; add kashmiri chili, cumin seeds, tamarind and fry for a few seconds. Do not dispose the oil.
  3. Strain the chili and cumin seeds and place in a grinder. Now grind to make a powder. Add in sunflower seeds, once cooled, and grind all into a powder.
  4. To make a smooth paste, add in the yoghurt, strained tamarind and salt and blend further. Keep aside in a bowl.
  5. In the same oil add the mustard seeds; curry leaves, dried red chili, urad dal and additional cumin seeds. As soon as the mustard seeds begin spluttering switch of heat and add the mix into the sunflower paste.
  6. Chutney is ready to accompany your snack! Garnish with fresh coriander leaves and toasted sunflower seeds.

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