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Hare Dhaniya Methi Ki Chutney

Jaideep Singh (Jai Ki Rasoi Se)
30 minutes
Prep Time
30 minutes
Cook Time
10 People
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ABOUT Hare Dhaniya Methi Ki Chutney RECIPE

Coriander also known as Cilantro or Hara Dhaniya . All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. Fenugreek or Methi leaves are highly beneficial for treating poor liver functions and dyspepsia. Using such rich and healthy green ingredients in Jai Ki Rasoi Se made "Hare Dhaniya Methi Ki Chutney". This recipe I learnt from my office colleague Ms Arunima Puranam

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • South Indian
  • Blending
  • Side Dishes
  • Healthy

Ingredients Serving: 10

  1. Green Coriander (Hara Dhaniya) - 2 Bunches
  2. Fenugreek Leave (Methi) - 2Bunches
  3. Green Chillies (Hari Mirch) - 3 to 4
  4. Roasted Sesame Seeds (Bhunivi Til) - 1 Table Spoon
  5. Roasted Peanut Powder (Bhunivi Mung Phalli Ka Power) - 1 Table Spoon
  6. Cumin Seeds (Jeera) - 1 Tea Spoon
  7. Coriander Seeds (Sabit Dhaniya) - I Tea Spoon
  8. Turmeric Powder (Haldi Powder) - 1 /2 Tea Spoon
  9. Tamarind (Emali) - 10 Grams
  10. Jaggery (Gud) - 10 Grams
  11. Oil as per Requirement
  12. Salt to Taste
  13. Ingredients for Temparing
  14. Curry Leave (Curry Patta) - 10 to 15
  15. Red Dry Chillies (Sukhi Lal Mirch) - 5 to 6
  16. Mustard Cumin Seed (Jeera Rai) - 1 Tea Spoon
  17. Black Gram (Urad Dal) - 1 Tea Spoon
  18. Bengal Gram (Chana Dal) - 1 Tea Spoon
  19. Asafetida (Hing) - 1/2 Tea Spoon


  1. Heat oil in a Kadai or Non Stick Pan as per requirement
  2. Once the oil is hot add cumin & coriander seeds, green coriander, Fenugreek leaves and green chillies
  3. Mix all ingredients and cook till water from the greens get evaporated. Keep aside and get it cool
  4. In a mixer jar add the fried ingredients along with roasted sesame seeds, peanut powder, jaggery, tamarind, turmeric powder and salt to taste. Make a fine paste by adding water as per requirement
  5. Take out the paste in bowl and keep it aside
  6. For tempering heat oil in a Kadai or Non Stick Pan as per requirement.
  7. Once oil is hot add cumin mustard seeds, dry red chillies, curry leaves, black &, bengal and asafetida. Cook till black and bengal gram turn golden brown
  8. Add the tempering over the paste. Mix well
  9. Now the dish is ready to be served

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Hema Mallik
Hema Mallik   Mar-12-2018

Quick and easy recipe.

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