Take a pan and heat it. Add ¾ cup flaxseeds and stir continuously.

Sauté for 5 minutes at low flame until it stops crackling and changes color slightly as shown in the image below. Transfer sautéed flaxseed to plate.

In the same pan, add ¼ tsp fenugreek seeds, 1 tbsp coriander seeds, 1 tsp jeera and sauté well.

Transfer them to the plate of flaxseeds. Let them cool down completely.

In same pan, add 1 spoon oil and heat it. Add 15 dry red chilies and sauté well.

Transfer them to a plate when done to cool down.

Add 8 garlic cloves to it.

Soak tamarind for 10 minutes.

Add sautéed flaxseeds, coriander seeds, fenugreek seeds, jeera, dry chili, garlic, and salt in mixing jar.

Grind them coarsely.

Add tamarind. (Pro tip: You can add tomatoes if you do not have tamarind at home).

Grind it again. Add tamarind water while grinding. Transfer to a bowl when done.

Now, to make the tadka, take a pan, heat it and add 1 tbsp oil, 1 tbsp chana dal, 1 tbsp urad dal, and ½ tsp mustard seeds. Sauté them for a few minutes.

Then add curry leaves and sauté nicely.

Add tadka to flaxseed chutney in the bowl.

Mix well.

Your homemade flaxseeds chutney is ready.