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).
Course Chutney
Cuisine Indian
Servings 6people
Ingredients
Ingredients:
2 tablespoons fenugreek seeds (methi), available in Indian grocery stores
4 dry mango slice, available in Indian grocery stores
1/4cup raisins (kishmish)
4 dates sliced in fours length wise (kajoor)
1/8teaspoon asafetida (hing)
1/4teaspoon turmeric (haldi)
1/2teaspoon red chili powder (lal mirch) adjust to taste
1tablespoon coriander coarsely ground (dhania)
1tablespoon fennel seeds coarsely ground (saunf)
1-1/2tablespoon mango powder (amchoor)
1teaspoon salt, adjust to taste
1tablespoon sugar adjust to taste
Approx. 1-1/2cup water
Instructions
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
NotesMethi Chutney can be refrigerated for about one month.