methi seeds chutney | fenugreek seeds
Fenugreek seeds chutney / Menthe chutney, alternatively known as methi seeds chutney, offers a blend of healthiness, tastiness, and simplicity, making it an ideal accompaniment for rotti, chapati, and rice. This chutney is not only vegan and gluten-free but also abstains from using onion and garlic.
The star ingredient of this recipe is menthya (methi), or fenugreek seeds, renowned for their rich medicinal qualities. Laden with antioxidants, these seeds foster robust hair health and provide relief from arthritis discomfort. They aid in digestion, mitigate constipation, and facilitate liver function. Furthermore, they play a pivotal role in cholesterol reduction and toxin elimination from the body.
Tamarind, with its anti-inflammatory prowess, curbs inflammation, rebalances pitta, bolsters immunity, and lowers cholesterol. Jaggery, when of commendable quality, purifies the bloodstream, aids digestion, mitigates pitta imbalance, and serves as a noteworthy source of iron. Bengal gram (kadale bele or chana dal), replete with protein and folates, contributes to bone health, fiber-rich digestion, and anti-inflammatory attributes.
Given this treasure trove of beneficial constituents, why not take the opportunity to craft this delectable chutney and relish it alongside steaming hot rice, rotis, or rotti?
Other methi seeds recipes you should try are
fenugreek seeds leham/methi seeds lehya
please watch video for detailed recipe for making methi seeds chutney
Ingredients
- 3 tbsp methi seeds /fenugreek seeds
- 1/4 gram cup bengal/ chana dal
- 2 to 4 tbsp cooking oil peanut / groundnut oil tastes good
- 6 to 8 byadagi red chilies
- 3 to 5 tbsp Jaggery
- cup lemon size tamarind soaked in 1/2of water
- 1 tsp salt or salt to taste
- For Seasoning:
- 1 tbsp oil
- 1/2 tsp mustard seeds
- pinch generousof hing
- 1/2 tsp uddina bele/urad dal
- Few curry leaves
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Instructions
- Begin by washing and soaking the tamarind in 1/2 cup of water; set it aside. Next, place the pan back on the stove and heat 2 tbsp of oil over low heat. Fry the kadle bele (chana dal) until it transforms into a golden brown hue. Turn off the heat and introduce the red chilies for frying.
- Proceed to powder the roasted methi seeds. Combine the fried dal, red chilies, tamarind pulp, jaggery, and salt. Grind the mixture, adding water as necessary. Once the chutney reaches the desired consistency, transfer it into a bowl.
- For the seasoning, heat about a tablespoon of oil in the pan. Once it's heated, add hing (asafoetida), urad dal, and mustard seeds. Allow the dal to attain a golden brown shade before incorporating curry leaves. Turn off the heat and add the seasoning to the chutney, mixing it thoroughly.
- Methi seeds chutney is now ready to be savored. Serve it with rice, rotti, and chapati. Additionally, this chutney can be stored at room temperature for up to a week.
Notes
Note: If you prefer a milder bitterness in the chutney, you can opt for 2 tbsp of methi seeds instead of 3, or you can increase the amount of jaggery for a sweeter taste.