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Methi Chutney(No onion no garlic)

namrata jain
10 minutes
Prep Time
15 minutes
Cook Time
4 People
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ABOUT Methi Chutney(No onion no garlic) RECIPE

Chutney is one of the crucial category in Indian cuisine. There are so many types of chutneys one can make .Among the long list of different chutneys today i have for you one unique,tasty and healthy chutney made from fenugreek leaves.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Andhra Pradesh
  • Healthy

Ingredients Serving: 4

  1. oil 2 tbsp
  2. Chana dal 1tbspn
  3. Coriander seeds 1tbspn
  4. Dried red chillies 5 no's
  5. Tamarind paste 2tbsp
  6. Methi leaves 1 cup
  7. Chopped tomatoes 1cup
  8. salt as per taste
  9. Cumin seeds 1tsp
  10. Mustard seeds 1tsp
  11. Curry leaves a handful
  12. Hing 1/4 tsp


  1. Wash the methi leaves and drain the water completely.
  2. In a frying pan add oil, chanadal, coriander seeds, dry red chillies and saute well till dal turns golden brown.
  3. Next add methi leaves and tomato .Add some salt and tamarind paste and fry till tomato turns mushy and raw smell of methi leaves goes.
  4. When both tomato and methi leaves are cooked turn the flame off and let the mixture cool down.
  5. In the meanwhile we will prepare the tempering for the chutney.
  6. In a frying pan add oil, jeera, mustard seeds, dried red chillies, curry leaves and hing and saute everything and then add the prepared methi paste and mix well. We will cook this mixture by stiring continuously for 5 mins till oil appears on the sides of the pan.
  7. No onion no garlic Fenugreek leaves chutney is ready to relish. Serve it with hot rice,idly,dosa or chapathi.
  8. Ideally its preferred that no water be added while making the paste. The moisture in tomatoes is enough to grind the chutney. If you have not added any water and have just fryed using oil, it remains fresh even without fridge for 2-3 days making ideal to carry while travelling. If refrigerated stays good for a week atleast. Shelf life decreases by using water. If you have drizzled some water while making it , you must keep in fridge to use for 2-3 days.

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