Step-by-step
1
firstly, in a pan heat 2 tsp oil and add ½ tsp methi.
2
also add 4 dried red chilli, 1 clove garlic and few curry leaves.
3
roast on low flame until spices turn aromatic.
4
cool completely and transfer to the blender.
5
add ½ cup coconut, small piece tamarind, 1 tsp jaggery and ½ tsp salt.
6
blend to smooth paste adding ½ cup water.
7
in a pan heat 2 tbsp oil and splutter ½ tsp mustard, pinch hing and few curry leaves.
8
pour the prepared chutney into tempering.
9
add ¼ cup water and adjust consistency.
10
get to a boil making sure all the flavours are absorbed.
11
finally, enjoy methi chutney with pundi, rice or idli.
Video
Notes
- firstly, make sure to roast methi on low flame to prevent from burning.
- also, adding jaggery will balance the bitterness from methi.
- additionally, adding garlic is completely optional.
- finally, methi chutney recipe tastes great when prepared spicy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/methi-chutney-recipe-menthya-chutney/