Methi Chutney
This is the same Methi Chutney that is served with Aloo Bedmi and has a special place in every North Indians heart, including mine! After becoming a nutritionist and understanding the incredible health benefits methi seeds has to offer I was stunned at how scientific our traditional Indian combinations are! Just like with Aloo Bedmi, this chutney can be added to your everyday meals to lower the glycemic index and stabilise sugar levels.
Ingredients
- 7 tsp Methi Seeds / Fenugreek Seeds
- 7 Whole Kashmiri Chillies, Dried
- 4 pcs Dry Mango or Amchur slices I use dried "kaachri" (wild melon), but amchur works
- 1.5 tsp Fennel Seeds
- 1.5 tsp Coriander Seeds
- 2 tsp Kachi Ghani Mustard Oil
- Salt, to taste
- 1/2 tsp Turmeric Powder
- 1 cup Water
Instructions
- Soak methi seeds, whole red chillies, dried mango slices/kaachri, fennel seeds and semi-ground coriander seeds in filtered water for 6-7 hours.
- In a pressure cooker, heat some mustard oil, and add the soaked mix along with the water.
- Add some salt and turmeric powder and let it cook for 2-3 whistles followed by simmering for a few minutes, till it becomes a thick-ish gravy.
- Adjust for salt and chilli.
- Store it in an airtight container and eat daily with any 1 meal.
Notes
If making this from scratch seems like a hassle, there is a ready solution in the market.
Look for "Methi Chutney" on Amazon. You will find a dry masala-type mix.
You can simply use this mix, but add more methi seeds at the time of soaking.
The brands I use often are "Kedara" and "NB".