Methi Ka Achar: An Age Old Recipe From Rajasthan

Nearly all Indian cuisine uses dried fenugreek leaves and seeds. Fenugreek seeds have a distinctive flavour that is nutty but not overly bitter. After soaking the methi seeds in water for an entire night, we can use the leaves and seeds as a spice or eat them. Fenugreek has been used therapeutically for thousands of years. A quick recipe prepared in small batches for maximum flavor methi dana achaar delivers umami flavors and is a healthy way to consume fenugreek. Among other seasonal delicacies, methi achar is commonly found in Rajasthani kitchens during winters. Fenugreek seeds also contain high protein, are known to relieve common ailments, and are highly recommended to diabetic patients as it controls sugar levels. 


100 g fenugreek seeds, soaked overnight, drained, and dried 

150 g mustard oil 

A pinch of asafetida 

23 g salt 

16 g aniseed 

22 g Kashmiri chili powder 

2 g turmeric powder 

20 g split mustard seeds 

7 g dry mango powder 

2 g onion seeds  


In a saucepan, heat oil till the smoking point. Meanwhile, mix all the dry ingredients, except asafetida,  in a separate bowl with a spoon.  Once the oil is hot, turn off the flame.  Add asafetida, let it splutter, add methi seeds and give it a nice stir. Quickly add all the dry ingredients and mix well. Once it cools, transfer the pickle to an airtight container and keep it in a dry place. 

Quick Tips 

You can soak the methi seeds in lukewarm water for two to three hours rather than soaking them overnight. Add hot oil over the pickle while stored, to increase the shelf life.  

You may taste a range of flavours including bitter, salty, and spicy when you roll a spoonful of Rajasthani methi ka achaar on your tongue! You will definitely savour the subtle flavour harmony in this age-old pickle made from soaked methi seeds, flavoured with aromatic spices and powders, and proportioned with the right ingredients. The addition of spices like chilli powder, coriander, cumin seed powder, and dried mango powder balances out the methi dana's bitterness nicely. Jaggery can also be added to the fenugreek pickle to give it a distinctly sweet flavour. 

Some seeds may float to the surface when you add water to them. Therefore, swirl them with a spoon to help them drop to the bottom and completely absorb the water. Fenugreek seeds that have been soaked are used in this recipe, but you can also choose to use sprouted varieties, which will lessen the launji's bitterness. Jaggery can easily be blended with the other components if it is diced rather than whole. Before cooling the achar, thoroughly let it cool. When refrigerated, this achaar remains fresh for up to two weeks. 

Since ancient times, people have used fenugreek for its benefits to health and for treating a range of diseases, such as digestive disorders, skin conditions, hair problems, and leg weakness. Iron, manganese, magnesium, and plant-based proteins are all abundant in fenugreek seeds in addition to fibre.