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Recipe of methi chatni recipe

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Recipe of methi chatni recipe

Methi Chutney is a well-liked North Indian condiment. Methi Chutney comes complete with flavors, sourness from mango, sweetness from raisins some bitterness from fenugreek, combined with spices it features a very unique taste. Typically this really is offered with Kachories (fried puffed bread with lentils) and Puri (fried puffed bread).

Recipe assists 6

  • two tablespoons fenugreek seeds (methi), obtainable in Indian supermarkets
  • 4 dry mango slice, obtainable in Indian supermarkets
  • 1/4 cup raisins (kishmish)
  • 4 dates sliced in fours length wise (kajoor)
  • 1/8 teaspoon asafetida (hing)
  • 1/4 teaspoon turmeric (haldi)
  • 1/2 teaspoon red chili powder (lal mirch) adapt to taste
  • 1 tablespoon coriander coarsely ground (dhania)
  • 1 tablespoon fennel seeds coarsely ground (saunf)
  • 1-1/2 tablespoon mango powder (amchoor)
  • 1 teaspoon salt, adapt to taste
  • 1 tablespoon sugar adapt to taste
  • Approximately. 1-1/2 cup water
  1. Soak fenugreek seeds 6 hrs or even more. The seeds will swell to become about 3 occasions in volume. Drain water.
  2. Inside a pressure oven add 1-1/2 glasses of water and all sorts of ingredients except sugar prepare over medium high temperature. After oven start steaming lower heat to medium and allow it to prepare for around 8-ten minutes.
  3. Open pressure oven after steamed has steered clear of, mix rid of it mash the mango slices.
  4. Add some sugar, mix rid of it and allow it to simmer for just two-3 minutes. Chutney must have consistency of thick gravy, as needed add a bit more water.
  5. Methi chutney could be offered warm or at 70 degrees.

Methi Chutney could be refrigerated for around 30 days.

Recipe for Kachori and Puri are available on the internet site.

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