Published: by Absolutely Recipes, in the recipes category.

Methi Chutney Recipe.

Ingredients:

5 Cups methi leaves or menthi kura or fenugreek leaves
1 to 1 1/2 tbsp oil as needed
5 to 8 red chilies byadgi or kashmiri (adjust to suit your taste)
1 medium onion cubed (optional)
4 to 6 medium garlic cloves (reduce if making for kids)
3/4 tsp cumin
1/2 to 3/4 tsp salt (adjust to taste)
1 tsp tamarind or tamarind pulp (adjust to taste)
1 to 1 1/2 tbsp jaggery (adjust to taste)

Recipe Instructions:

For methi chutney
pluck and add methi leaves to a large pot of water.
I usually spray vinegar and rest them for 5 mins, then leave in the water for another 10 to 15 mins.
Then rinse them a few times until clean.
Transfer the methi leaves to a colander for the water to drain off completely.
How to make menthi akku pachadi
heat a pan with 1 tbsp oil.
Add red chilies and fry on a low flame till crisp.
Remove them to a plate.
Add onion and fry until light golden.
Then add garlic and cumin.
Fry just for 30 seconds.
Remove to the plate.
Pour another spoon of oil and add the leaves to the pan
fry them on a medium to high flame till they wilt off completely.
The methi leaves should almost not have any moisture.
Cool all the ingredients.
Blend red chilies first to a fine powder, then add rest of the ingredients - tamarind, salt, jaggery, onions, garlic, cumin & methi leaves.
Blend everything well to a coarse mixture.
You don??t need to add water.
The moisture from the onions will be enough to make the chutney moist.
Taste the chutney.
It should be sweet, sour, pungent & hot.
Add more salt, jaggery or tamarind if needed.
This chutney does not need any tempering.
Serve methi chutney with roti, idli, dosa, pesarattu or plain rice with ghee.

Back To Main Recipe List...