Methi Chutney (Fenugreek Chutney)

September 27th, 2012 filed under Chutneys / Pickles, Gluten Free, Vegan
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Methi Chutney is a popular North Indian condiment. Methi Chutney is packed with flavors, sourness from mango, sweetness from raisins; some bitterness from fenugreek, mixed with spices it has a very unique taste. Traditionally this is served with Kachories (fried puffed bread with lentils) and Puri (fried puffed bread).

Recipe will serve 6

Ingredients:

  • 2 tablespoons fenugreek seeds (methi), available in Indian grocery stores
  • 4 dry mango slice, available in Indian grocery stores
  • 1/4 cup raisins (kishmish)
  • 4 dates sliced in fours length wise (kajoor)
  • 1/8 teaspoon asafetida (hing)
  • 1/4 teaspoon turmeric (haldi)
  • 1/2 teaspoon red chili powder (lal mirch) adjust to taste
  • 1 tablespoon coriander coarsely ground (dhania)
  • 1 tablespoon fennel seeds coarsely ground (saunf)
  • 1-1/2 tablespoon mango powder (amchoor)
  • 1 teaspoon salt, adjust to taste
  • 1 tablespoon sugar adjust to taste
  • Approx. 1-1/2 cup water

Method

  1. Soak fenugreek seeds 6 hours or more. The seeds will swell to be about 3 times in volume. Drain the water.
  2. In a pressure cooker add 1-1/2 cups of water and all the ingredients except sugar cook over medium high heat. After cooker start steaming lower the heat to medium and let it cook for about 8-10 minutes.
  3. Open the pressure cooker after steamed has escaped, mix it well mash the mango slices.
  4. Add the sugar, mix it well and let it simmer for 2-3 minutes. Chutney should have consistency of thick gravy, if needed add little more water.
  5. Methi chutney can be served warm or at room temperature.

Notes

Methi Chutney can be refrigerated for about one month.

Recipe for Kachori and Puri can be found on the web site.


If you enjoyed the recipe for Methi Chutney (Fenugreek Chutney), here are more great recipes you should try from Manjula's Kitchen.

6 Responses to “Methi Chutney (Fenugreek Chutney)”

  1. MR says:

    Hi Aunty
    can you tell me for how long we can preserve this chatni in refrigerator and also i want to know as fenugreek seeds are asked to use after post delivery, any variation is needed in this recipe.

    thanks a lot.

  2. rejo says:

    looking great i would like to make this one

  3. sathya says:

    Really nice recipe – thanks for sharing this recipe. This is the first time I commenting but I keep following most of your recipes and they come out really well. The mango slush was a hit at our house even my 5 yr old loved it.

  4. Bindu says:

    Hi Aunty,

    Nice recipe. I would definetly try . Do u remember me aunty ? i had a photo taken with you in Indian stores(Fan of You) .Aunty i have a question regarding the cooker, Can u please let me know which Brand cooker is that you are using here and where can i get ? and even the stainless steel dishes you were using in Quinoa pulav .Please let me know if you dont mind.

    Thanks again for a great recipe.

  5. spicytofu says:

    Since I am new to cooking Indian food, I would like to know the difference between the actual fenugreek leaves vs. seeds. I went to my local Indian food market, and the guy told me that people don’t eat the seeds but instead the actual leafy green. Here you have a recipe with the seeds only. When do you cook with the fenugreek vegetable? Thank you.

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