Methi Chutney (Fenugreek Chutney)

Methi Chutney (Fenugreek Chutney)

Methi Chutney (Fenugreek Chutney)

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).
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Course Chutney
Cuisine Indian
Servings 6 people



  • 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



  • Soak fenugreek seeds 6 hours or more. The seeds will swell to be about 3 times in volume. Drain the water.
  • 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.
  • Open the pressure cooker after steamed has escaped, mix it well mash the mango slices.
  • 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.
  • Methi chutney can be served warm or at room temperature.


Methi Chutney can be refrigerated for about one month.
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19 thoughts on “Methi Chutney (Fenugreek Chutney)

  1. Hi Aunty,

    You mentioned that we can use tamarind paste or mango powder if we can’t find the dry mango pieces, can u please tell how much should be used to replace the 4 dry mango pcs also the recipe already has 1 nd half table spoon of mango powder already, so if I am substituting mango pcs with mango pwder what will b the final amount that should be added? Thank you.

  2. 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.

  3. 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. 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. 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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