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Methi Chutney (Fenugreek Chutney)

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Manjula Jain

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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

  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.

 

Chutney
Indian

Comments

17 responses to “Methi Chutney (Fenugreek Chutney)”

  1. jainidhi

    Can fresh raw mango be used instead of dry mango?

    1. Manjula Jain

      Jaindhi, raw mango will be very good.

  2. pratish

    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.

    1. Manjula Jain

      Pratish, 1/2 tablespoon mango powder will work

  3. zenitha

    I don’t have mango powder, what else can i use
    many thanks
    zenitha

  4. Teevee

    Hi.. 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?

    1. Manjula Jain

      Teevee,
      you can use dry mango powder or tamarind paste.

  5. newbie

    The methi is soaked well, but, is not cooking. Any tips on what I could change? I have the same pressure cooker.

    1. Manjula Jain

      Newbie,
      I never had this problem, methi should be soft it will not be mushy.

  6. MR

    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.

  7. rejo

    looking great i would like to make this one

  8. sathya

    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.

  9. Bindu

    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.

    1. Manjula Jain

      Bindu,
      Check on my web site under product about pot and pans I use.

  10. spicytofu

    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.

    1. Manjula Jain

      spicytofu
      Sorry the person you asked about the fenugreek seeds, he did not know about cooking, fenugreek seeds are use extensively in Indian cooking.

      1. Shivani Agarwal

        Instead of fenugreek seeds, ask any local grocer for methi dana. This will work

1 from 1 vote (1 rating without comment)

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