Methi Chutney Recipe

Cooking Directions

• STEP 1.Wash and chop the fenugreek leaves.
• STEP 2.Heat oil in a pan and add mustard seeds, cumin seeds, and dried red chilies.
• STEP 3.Add chopped fenugreek leaves, grated coconut, tamarind pulp, salt, and water. Cook until the leaves are wilted.
• STEP 4.Allow the mixture to cool and then blend it into a smooth paste.
• STEP 5.Heat oil in a small pan and add mustard seeds, curry leaves, and hing. Pour this tempering over the chutney.
• STEP 6.Serve the methi chutney with dosa, idli, or any other snack of your choice.

Cooking Tips

• You can adjust the amount of red chilies according to your spice preference.
• Make sure to wash the fenugreek leaves thoroughly to remove any dirt or impurities.
• For a variation, you can add roasted peanuts or sesame seeds to the chutney for added flavor and texture.

Storage and Serving

• Store the methi chutney in an airtight container in the refrigerator for up to 3-4 days.
• Serve the chutney as a dip or spread with dosa, idli, vada, or any other Indian snack.
• You can also use it as a condiment for sandwiches or wraps.