Methi Chutney: Fiery Chili and Fenugreek Magic!

26 Sep

Methi Chutney

I must warn you before giving you this recipe – methi chutney (that is, chutney made of fenugreek leaves) is not for everybody. It is bitter, it is really hot. If you are like me, you will love it. If you are not, I warned you, didn’t I? :)

Like a Bollywood potpourri with every conceivable emotion packed into one offering, methi chutney boasts of an array of tastes – not only is it bitter and hot, it is also sour and sweet!

Methi Chutney - Fenugreek Chili Chutney

You Need:

  • Fresh methi (fenugreek) – 1 bunch, that would give a tight cupful of leaves
  • Dry red chilies – 5 to 8, depending on how much heat you can take
  • Tamarind – 1 lemon-sized ball
  • Cumin seeds – 1 teaspoon
  • Jaggery – 1 teaspoon (adjust to taste)
  • Salt – to taste
  • Oil – 1 teaspoon

Methi Chutney Ingredients

In the picture above: (clockwise from top): Dry red chilies, cumin seeds, jaggery, tamarind, fenugreek leaves.

How To Make Methi Chutney:

Soak the tamarind in a tablespoon of water for 20 minutes. Extract the pulp.

Pluck/destem fenugreek leaves.

Methi (Fenugreek Leaves)

Wash fenugreek leaves well, chop them coarsely.

Fenugreek Leaves, Chopped

Heat a few drops of oil in a pan. Add the cumin seeds and when they begin to splutter, slide in the dry red chilies.

Dry Red Chilies, Frying

Take it all out of the pan when the chilies turn crisp.

In the same pan, heat another few drops of oil and cook the fenugreek leaves on medium flame.

Fenugreek Leaves, Cooking

Stir occasionally and cook for 6-8 minutes till the leaves wilt and become dry.

Fenugreek Leaves, Cooked

Allow all the ingredients to cool to room temperature. Do not grind them before they have cooled down, the chutney won’t taste as good!

Methi Chutney Ingredients

Put the fenugreek leaves, cumin seeds and dry red chilies along with tamarind pulp, salt and jaggery in a grinder. Grind to a thick paste.

Methi chutney is ready. The chutney can be stored in the fridge for 2-3 days.

Fenugreek Red Chili Chutney

To Serve:

I prefer to have this hot chutney when the other dishes on the plate have milder flavors. Say, with rotis, dal, plain bharta and yogurt at lunchtime, or with idlis for breakfast.

Or snack on it in roll form: spread some methi chutney on a freshly toasted chapati or paratha, add some mashed salted potatoes (strictly optional), roll it up and enjoy.

Methi Chutney Roll

2 Responses to “Methi Chutney: Fiery Chili and Fenugreek Magic!”

  1. kranthi September 26, 2011 at 3:37 PM #

    nice recipe. i love methi chutney.it is easy and tasty too

    • S September 26, 2011 at 3:41 PM #

      Good to know another methi chutney lover.

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