⁠Curry Patta Chutney

Ingredients:

• ⁠½ cup flaxseeds
• 2 tbsp sesame seeds
• ⁠20–30 fresh curry leaves (washed & dried)
• 4–5 garlic cloves
• 2–3 dry red chillies
• ⁠¼ cup grated coconut
• ⁠Salt to taste
• Cold-pressed coconut oil or ghee

Method:

1. Dry roast flaxseeds on low heat till they pop.
2. Dry roast sesame seeds till golden; set aside.
3. In oil/ghee, sauté curry leaves, garlic, red chillies & coconut till golden.
4. Let everything cool, then blend with salt to a coarse chutney.

Storage:

Store in an airtight jar. Lasts 3–4 weeks.

How to use:

Take 1–2 tsp daily with meals for stronger roots & healthier hair

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