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).
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
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.
Notes
Methi Chutney can be refrigerated for about one month.
Comments
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Jalebi (Sweet) - Manjula's Kitchen - Indian Vegetarian Recipes
April 3, 2020 at 11:33 am[…] In North India Jalebi is a breakfast treat accompanied with Urad Dal Puri and Methi Chutney. […]
jainidhi
May 20, 2017 at 1:33 pmCan fresh raw mango be used instead of dry mango?
Manjula Jain
June 3, 2017 at 10:07 pmJaindhi, raw mango will be very good.
pratish
November 10, 2015 at 10:46 amHi 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.
Manjula Jain
November 10, 2015 at 11:32 amPratish, 1/2 tablespoon mango powder will work
Urad Dal Puri (Bedmi Puri Kachori) - Manjula's Kitchen - Indian Vegetarian Recipes
April 18, 2015 at 10:17 am[…] This is made for all special occasions at my home accompanied with spicy Squash sabji, raita and Methi Chutney. […]
zenitha
March 28, 2015 at 10:41 amI don’t have mango powder, what else can i use
many thanks
zenitha
Teevee
October 20, 2014 at 11:04 pmHi.. I want to kno abt the dry mango slices. Can they be substituted for something else? Is this the candied mango? What can I use instead?
Manjula Jain
October 21, 2014 at 12:16 amTeevee,
you can use dry mango powder or tamarind paste.
newbie
April 27, 2014 at 8:34 pmThe methi is soaked well, but, is not cooking. Any tips on what I could change? I have the same pressure cooker.
Manjula Jain
April 28, 2014 at 3:49 pmNewbie,
I never had this problem, methi should be soft it will not be mushy.
MR
December 10, 2013 at 11:08 amHi 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.
rejo
October 28, 2012 at 5:18 amlooking great i would like to make this one
sathya
October 1, 2012 at 11:39 pmReally 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.
Bindu
September 27, 2012 at 5:01 pmHi 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.
Manjula Jain
September 27, 2012 at 8:50 pmBindu,
Check on my web site under product about pot and pans I use.
spicytofu
September 27, 2012 at 1:01 pmSince 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.
Manjula Jain
September 27, 2012 at 8:48 pmspicytofu
Sorry the person you asked about the fenugreek seeds, he did not know about cooking, fenugreek seeds are use extensively in Indian cooking.
Shivani Agarwal
February 23, 2017 at 3:23 amInstead of fenugreek seeds, ask any local grocer for methi dana. This will work