Methi leaves chutney (menthikoora chutney) | How to make Methi leaves chutney (menthikoora chutney)

By Aparna Parinam  |  5th Jan 2017  |  
4 from 1 review Rate It!
  • Methi leaves chutney (menthikoora chutney), How to make Methi leaves chutney (menthikoora chutney)
Methi leaves chutney (menthikoora chutney)by Aparna Parinam
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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.

Methi leaves chutney (menthikoora chutney), a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Methi leaves chutney (menthikoora chutney) is just mouth-watering. This amazing recipe is provided by Aparna Parinam. Be it kids or adults, no one can resist this delicious dish. How to make Methi leaves chutney (menthikoora chutney) is a question which arises in people's mind quite often. So, this simple step by step Methi leaves chutney (menthikoora chutney) recipe by Aparna Parinam. Methi leaves chutney (menthikoora chutney) can even be tried by beginners. A few secret ingredients in Methi leaves chutney (menthikoora chutney) just makes it the way it is served in restaurants. Methi leaves chutney (menthikoora chutney) can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Methi leaves chutney (menthikoora chutney).

Methi leaves chutney (menthikoora chutney)

Ingredients to make Methi leaves chutney (menthikoora chutney)

  • 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

How to make Methi leaves chutney (menthikoora chutney)

  1. 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.
  2. Keep aside to cool. Pound these in the blender. Remove the stems from the methi leaves. Wash well. Drain the water.
  3. 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.
  4. Add the tamarind pulp and blend well to a fine paste. Transfer this chutney to a serving bowl.
  5. This chutney tastes best when mixed with hot rice along with a dab of peanut oil.

My Tip:

Ensure the methi leaves are thoroughly washed with water.

Reviews for Methi leaves chutney (menthikoora chutney) (1)

Andrea Srivastava2 years ago

Never though that methi leaves ka chutney will look so good! Now i surely want to try it

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