Methi is one of the most popular condiments across India. Methi chutney is packed with an array of tastes like sourness, sweetness from raisins and bitterness from fenugreek. Usually served along with poori or kachori, this goes well with any meal you like to have. This chutney makes a great accompaniment for rice, idly and dosa as well. Made in different styles across the country, each variant tasting as good as the other, methi chutney is one dish that can be rustled up quickly too!
Health benefits
There is actually a far number of benefits of consuming fenugreek seeds than we know of. Some of these are listed below.
- Fenugreek is considered excellent to treat dandruff.
- Fenugreek seeds help in digestion and detoxifying the body.
- It is widely used for menopause, PCOD, painful menstruation, and poor thyroid function.
Ingredients
1/4 cup raisins
2 tbsp fenugreek seeds – soaked for at least 7-8 hours in water and drained
4 dates - sliced
4 slices dried mango
1 ½ tbsp dry mango powder (aamchoor)
1 tbsp coriander powder
1 tbsp fennel seeds (saunf) – coarsely ground
1/4 tsp turmeric powder (haldi)
1/8 tsp asafetida (hing)
1/2 tsp red chili powder
1 tsp salt
1 tbsp sugar
1 ½ cup water
How To Make Methi Chutney
- To a cooker, add water, raisins, dates, fenugreek seeds, asafetida, red chili powder, turmeric powder, fennel seeds, coriander powder, dry mango powder, dried mango slices, salt and mix.
- Cook for about 8 minutes in high flame.
- Add sugar and mix well while reducing the flame.
- Boil for another minute and mash well.
- Note: Add water if the gravy seems to be too thick.
- Transfer the contents to a bowl and the methi chutney is ready to be served.
Trivia
- Fenugreek is also known as Greek hay.
- Fenugreek is an annual plant e., it completes its life cycle in one year.
- Dried fenugreek seeds can be used as a natural insect repellant.