Everyone knows that Fenugreek is good for health , did you know it is good in all forms?
Fresh methi leaves can be used to make an awesome daal, dried form known as Kasuri methi is widely popular and is used in many dishes, the sprouts are known to have great benefits too. In it's spice form it is used in most of the Indian pickles and also most commonly used in tadka.
This recipe is my mom's invention, she is a fan of methi and soaks a handful every single night and drinks the water in the morning and she is left with lots of soaked methi dana which she uses in regular tadka, makes a super yummy Methi dana Powder, makes an Awesome Meth Dana Daal.
Today i am sharing with you the Most favourate of mine the Sweet and Spicy Chutney. I am not a big fan of methi and have won awards as a kid for picking each and every single seed from the daal or curry.
What do you need to make the Sweet and Spicy Fenugreek Chutney?
- Soaked Fenugreek seeds (methi dana )
- Dry Red Chillies
- Green Chillies
- Curry Leaves
- Salt
- Ginger
How to make the Sweet and Spicy Fenugreek Chutney?
It cannot be more easier than this!!
Step 1: Drain all the water from the methi seeds that we have soaked overnight and keep aside.
Step 2: Add little oil in a pan and wait for it to heat properly, add the green chillies and the dry red chillies, the ginger chunks and finally the Curry leaves. Fry all this well keep aside.
Step 3: Add this to the Methi dana (Fenugreek seeds), add desired amount of salt and grind this to a nice paste. We do not need to add water as the Methi will still have have soem water and that is enough to give our chutney the texture we want.
That is it! The healthy Methi Chutney is ready.
My Notes:
- You can add garlic to enhance the taste of the chutney.
- If you wish to keep the chutney for 2-3 days, dry fry the Methi dana to ensure all the water in it has evaporated.
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