Name: Methi leaves chutney (menthikoora chutney) recipe by Aparna Parinam at BetterButter
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 1 bunch Methi leaves; 2-3 tablespoon Tamarind; 1 teaspoon Fenugreek seeds (methi seeds); 2 teaspoon Mustard seeds; 8-10 Red chillies; ¼ teaspoon Turmeric; A pinch of Asafoetida (hing); Salt as per taste

ABOUT Methi leaves chutney (menthikoora chutney) RECIPE

Well, living with Chutney Queens like my mother and mother-in-law, I have heard and tasted chutneys made from various vegetables. But recently, for the first time, my mother-in-law made chutney from methi leaves. Initially I could not believe that chutney could be made from a leafy vegetable too. Later on tasting this tangy chutney, I was convinced that indeed these ground relishes are an important ‘lifeline’ of our cuisine.

Ingredients Serving: 4

1 bunch Methi leaves
2-3 tablespoon Tamarind
1 teaspoon Fenugreek seeds (methi seeds)
2 teaspoon Mustard seeds
8-10 Red chillies
¼ teaspoon Turmeric
A pinch of Asafoetida (hing)
Salt as per taste

Instructions

Heat one teaspoon oil in a small pan, add red chillies. Fry for a few minutes, add mustard seeds, let these splutter. Add methi seeds, turmeric and hing, saute and turn off the heat.
Keep aside to cool. Pound these in the blender. Remove the stems from the methi leaves. Wash well. Drain the water.
Heat a small pan, add a teaspoon of oil. Saute methi leaves, until the water is drained off. Little water may remain. Drain the remaining water and add to the blender.
Add the tamarind pulp and blend well to a fine paste. Transfer this chutney to a serving bowl.
This chutney tastes best when mixed with hot rice along with a dab of peanut oil.

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