This 4-seed chutney is a nutrient powerhouse loaded with Omega-3s: Step-by-step recipe

Add this four-seed chutney to your diet for a natural boost of Omega-3s and daily nutrition. Here’s a breakdown of the recipe.

If you are tired of eating bland food, this four-seed chutney can instantly elevate your taste and give you a boost of Omega-3s. In a February 23, 2026, post, Keertida, a trained chef from Mumbai, shared a quick four-seed chutney recipe packed with nutrients and Omega-3s. Here’s a breakdown of the recipe.

Four seed chutney recipe packed with omega-3. (Unsplash)

Four seed chutney

This four-seed chutney packs black and white sesame, niger(Karale/ khursani), and flaxseed with lots of kadipatta. It ensures you get those Omega-3s and other nutrients in a way that doesn’t sacrifice taste for health. You can pair it with dal/rice or even with chapati and parathas.

Ingredients required

Two tablespoons of flaxseed

Two tablespoons of white sesame seeds

One tablespoon of black sesame seeds

Three tablespoons dry coconut

Two teaspoons of groundnut oil

12-14 Fenugreek seeds

Asafoetida

Two teaspoons of coriander seeds

3-5 red chillies

One cup of curry leaves

Salt to taste

Aamchoor powder

Sugar for flavour

Three to four cloves of garlic

Four seed chutney recipe

Here’s a step-by-step recipe for making four-seed chutney:

Step 1: In a kadhai, dry roast flaxseed until they start popping.

Step 2: Now transfer it to a bowl.

Step 3:
In the same kadhai, dry roast white sesame seeds, black sesame seeds, and niger seeds on a low flame.

Step 4: Transfer to the bowl with flaxseed once they start popping.

Step 5: In the same kadhai, toast khobra/ dry coconut till warm brown.

Step 6: Transfer to a bowl with seeds.

Step 7: Now in the same kadhai (once again), heat groundnut oil and add fenugreek seeds, asafoetida and coriander seeds.

Step 8: Tip in red chilies (depending on heat tolerance).

Step 9: Now add one cup of packed curry leaves, washed and dried on a kitchen towel. You need to toast it till it turns crackly-crisp.

Step 10: Once cool, first coarsely powder the seeds & dry coconut mixture.

Step 11: Then powder the spices with curry leaves along with salt and amchoor powder. You could add some sugar for flavour balance. 


Step 12: Now you can add garlic. If using garlic, skip the asafoetida and sugar.

Step 13: Combine the seeds and curry leaves powders, mix well, and check if you need to adjust salt, amchoor, sugar, and red chili powder.

Step 14: Add as needed and store in an airtight container. It can be easily stories for three weeks.

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