I am a fan of the fierce, bitter methi chutney, but I gather that not many are on my side. Most friends find it "a bit much" for their taste. And so – for them and for those of you that share their taste – here’s a milder, nuttier version of it: sesame fenugreek chutney or til methi ki chutney.
The sesame in this recipe cloaks the bitterness of fenugreek and the heat of red chilies. What’s more, it also adds an extra dose of calcium goodness to an already healthy mix.
- Fresh methi (fenugreek leaves) – 1 bunch
- White sesame seeds – 1/3 cup
- Dry red chilies – 5 (more for extra spice)
- Tamarind – 1 lemon-sized ball
- Cumin seeds – 1 teaspoon
- Jaggery – 1 teaspoon
- Salt – to taste
- Sesame oil – 1 teaspoon
Easy three steps: prepare the ingredients, cook the ingredients separately and grind them together.
Soak tamarind in a tablespoon of water for 20 minutes. Extract the pulp, discard seeds and residue.
Pluck and wash fenugreek leaves well.
Heat a teaspoon of sesame oil in a non-stick pan. Add cumin seeds and when they begin to splutter, slide in the dry red chilies. As soon as the chilies turn crisp and a shade darker, take them out of the pan.
To the same pan, add sesame seeds and let them toast to golden-brown. When done take them all out as well and keep aside.
Add fenugreek leaves next. Cook on medium-high flame – the leaves will give off water and wilt. Let the fenugreek leaves cook till all the water has evaporated (this should take 6-7 minutes).
When all the ingredients have cooled to room temperature, place these in a grinder: roasted cumin seeds, dry red chilies and sesame seeds. Pulse till the sesame seeds turn to powder/paste. Add to the grinder next the remaining ingredients: tamarind pulp, salt, jaggery and fenugreek leaves. Pulse again for a quick final grind. Til methi ki chutney is ready!
Sesame fenugreek chutney can be stored in the fridge for 2-3 days.