Menthe Chutney - North Karnataka Style

Healthy and delicious Chutney made with fenugreek seeds and jaggery. This chutney is not only nutritious but very tasty too. I prefer to have this hot chutney when the other dishes on the plate have milder flavors. 

It is usually made during winter and to serve as side dish or chutney. This Methi Dana chutney is made in two ways -Sweet and sour or salty with just little sugar but I love this sweet and tangy version the most .Adding sugar not only enhance the taste but also increase its shelf life. It easily stays well for a year at room temperature, no need for refrigeration. It goes very well as a side dish or chutney with almost all the snacks, rice or any Indian bread. 

Methi have numerous health benefits. It helps to lower cholesterol so reduces risk of heart diseases. Though it is very healthy but it taste bitter so it is not easy to consume it directly. There are some other options too; spread some methi chutney on a freshly toasted chapatti or paratha, add some mashed salted potatoes (strictly optional), roll it up and enjoy.

MORE CHUTNEY RECIPES ARE LINKED BELOW

Carrot thogayal

Kolapuri Thecha

Dantina Soppu pachadi

Prep  time	Cooking time	Serves
5  mins	20 mins	3 persons

Recipe Course: Gravies

Recipe type:  Indian cuisine

Keywords

Chutney recipes, Fenugreek chutney, menthe chutney, postpartum diet, South Indian diet

Ingredients Dry roast items Methi seeds – 2 tbsp. Channa dal – ¼ cup Urad dal – 2 tbsp. Sauté with little oil Grated dry coconut – ½ cup Garlic powder -2 tsp Dry redchillies  -8 no’s Blender Tamarind – small lemon sized Jaggery -2 tbsp. Salt – to taste Sugar – ½ tsp Seasonings Oil – 2 tbsp. Mustard seeds -1 tsp Cumin seeds – 1 tsp Curry leaves – 1 sprig Hing -pinch

Method

Measure all the ingredients and keep it in a plate.Soak the tamarind in a tablespoon of water for 20 minutes. Extract the pulp. 

Dry roast the channa dal, urad dal and methi/fenugreek seeds on medium low heat for 2-3 minute without burning.

Grate the dry coconut and keep aside.

Heat oil and fry red chilies and dry coconut.

Keep everything in a plate and make it ready.

Grind the fried ingredients without adding water.

Just pulse all the dry ingredients and then add together with jaggery, tamarind pulp, sugar and salt. 

Add half cup of water then grind it to make a smooth paste. 

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!

Heat oil in pan add mustard seeds, cumin seeds and curry leaves. 

Pour the seasonings in the chutney and enjoy. 

Menthe/Methi seeds chutney is ready to eat.

Serving suggestion

Steamed rice and pepper rasam.

Rotis,Dals,Side dish for Idli

Note

• Do not skip adding jaggery, as it will balance the bitterness from methi seeds. However this chutney can be made using fenugreek leaves as well.
• You can adjust the quantity of sugar and jaggary according to your preference.