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
- Soak fenugreek seeds 6 hrs or even more. The seeds will swell to become about 3 occasions in volume. Drain water.
- 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.
- Open pressure oven after steamed has steered clear of, mix rid of it mash the mango slices.
- 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.
- 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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