FENUGREEK LEAVES CHUTNEY
Ingredients
- 1 - 2 big bunch Fenugreek Leaves /methi / leaves
- 2 - 3 medium size onion, Chopped
- 3 - 4 Nos tomato, Chopped
- 2 Green Chilli, chopped
- few Curry Leaves
- a small amla size Tamarind, ( optional )
- 2-4 tbsp Oil
- 1 tsp Mustard
- 1/2 tsp Turmeric Haldi
- To taste Salt
To Roast ( masala)
- 2 Tbsp Split Black gram Urad dal
- 1 tbsp Bengal Gram Chana Dal
- 1 tsp Coriander Seeds Dhania
- small piece Cinnamon/ dalchini
- 2 - 3 nos Cloves/ Lavang
- 1 no Marati Moggu, ( optional )
- 3 - 5 no Red Chillies
Instructions
- Clean methi leaves and separate leaves.
- In a frying pan or small kadai , add few drops of oil .Take all ingredients mentioned under " to roast (masala)". Roast well till on medium flame till dal turns golden brown.
- Once cooled powder the masala. And keep aside .
- Meanwhile , in a kadai . Take oil and mustard seeds. Once they splutter add curry leaves , green chillies and onion.fry till they turn translucent.
- Next add tomato and methi leaves.Add some salt and fry till tomato turns mushy and raw smell of methi leaves goes.
- When both tomato and methi leaves are cooked , add the spice powder. Mix Well and taste test. If sourness is not upto the mark , add some tamarind juice at this point.If the chutney becomes too dry either add some oil or drizzle little water.
- That 's it tasty Fenugreek leaves chutney is ready to relish. Serve it with hot rice,idly,dosa,chapathi ,bread etc
Notes
- This chutney tastes best if little more oil is used. Ideally its preferred that no water be added while making it.
- If you have not added any water and have just fryed using oil, it remains fresh even without fridge for 2-3 days making ideal to carry while travelling. If refrigerated stays good for a week atleast.
- Shelf life decreases by using water. If you have drizzled some water while making it , you must keep in fridge to use for 2-3 days