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Swasthi's Recipes

Home >> Recipes >> Chutney recipes

Methi chutney | Menthi kura pachadi | Fenugreek leaves chutney

By swasthi , on July 5, 2019, 21 Comments, Jump to Recipe

Methi chutney – Menthi kura pachadi is a Andhra style chutney made with methi leaves aka fenugreek leaves, red chilies, tamarind, jaggery, garlic & spices. Methi leaves chutney is my mom’s signature dish that not only tastes delicious but is also healthy, spicy and very flavorful.

Methi chutney | Menthi kura pachadi

Fenugreek leaves are known as methi in Indian language and are widely used in a variety of dishes like paratha, dal, curry and pulao.

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If you have never made this methi leaves chutney before then do try it. It doesn’t taste bitter at all. The bitterness in the leaves is well balanced with the sweet, sour & hot ingredients used in the recipe.

Methi chutney tastes amazingly delicious, spicy, hot, sweet & sour.

This menthi kura pachadi or chutney is best served with hot rice and ghee. It also goes well with paratha, roti or dosa.

We consider this to be a healthy chutney and try to make it as often as possible. It is kids’ friendly recipe, just reduce the chilies and garlic.

How is methi leaves chutney made?

Firstly red chilies are fried until crisp. Do not substitute red chilies with green chilies. It doesn’t go well.

Then onion is fried until golden. Onion can be skipped but it lends a sweet aroma and helps to balance the bitterness in the leaves.

Next methi leaves are sautéed well in little oil until they wilt off completely. There should not be any moisture left in them. This frying of methi leaves is what makes the chutney so very flavorful.

All the ingredients are cooled and blended with tamarind, salt and jaggery which are the key to balance the bitterness.

Methi chutney does not need any tempering. It can be stored for about a week in the refrigerator and used.

Preparation

1. Heat 1 tbsp oil and fry red chilies on a medium flame until crisp. Remove to a plate.

frying red chilies in oil

2. To the same pan, add onions and fry until golden. Towards the end add garlic and cumin. Fry just for 30 seconds and remove all of these to a plate.

frying onions and cumin

3. Add another spoon of oil and add the drained leaves. Do not add the leaves with water dripping. The leaves must be fried in oil well stirring often.

frying methi leaves

4. With in 5 to 7 mins the leaves will wilt completely and turn dry. Turn off the stove and cool them completely.

wilted fenugreek leaves for methi chutney

5. Add red chilies and salt to a chutney jar.

red chilies & salt for menthi kura pachadi
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6. Blend them as much as possible to a fine powder.

blended red chillies

7. Add onions, cumin and tamarind. I added 1 extra garlic clove here.

adding onions to make methi chutney

8. Add the methi leaves and jaggery.

methi leaves and jaggery
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9. Make a coarse paste. Onion must be crushed well.

methi chutney in blender

Methi chutney does not need any tempering. Remove it to a bowl and serve with plain rice and ghee or with roti, paratha or dosa.

methi chutney methi kura pachadi

More Methi Recipes
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Methi rice
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Methi thepla
Aloo methi

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methi chutney menthi kura pachadi

Methi chutney | Menthi kura pachadi

methi leaves chutney or menthi kura pachadi is a sweet, sour & spicy tasting chutney made with fenugreek leaves. Serve it with roti, paratha, dosa, pesarattu, plain rice and ghee.
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For best results follow the step-by-step photos above the recipe card

Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings3 to 4
AuthorSwasthi

Ingredients (US cup = 240ml )

  • 5 cups methi leaves or menthi kura or fenugreek leaves
  • 1 to 1 ½ tablespoon Oil as needed
  • 5 to 8 red chilies byadgi or kashmiri (Adjust to suit your taste)
  • 1 medium onion cubed (optional)
  • 4 to 6 medium garlic cloves (reduce if making for kids)
  • ¾ teaspoon cumin
  • ½ to ¾ teaspoon Salt (adjust to taste)
  • 1 tsp tamarind or tamarind pulp (adjust to taste)
  • 1 to 1½ tbsp jaggery (adjust to taste)
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Instructions

Preparation for methi chutney

  • Pluck and add methi leaves to a large pot of water. I usually spray vinegar and rest them for 5 mins, then leave in the water for another 10 to 15 mins.
  • Then rinse them a few times until clean.
  • Transfer the methi leaves to a colander for the water to drain off completely.

How to make menthi akku pachadi

  • Heat a pan with 1 tbsp oil. Add red chilies and fry on a low flame till crisp.
  • Remove them to a plate.
  • Add onion and fry until light golden.
  • Then add garlic and cumin. Fry just for 30 seconds.
  • Remove to the plate.
  • Pour another spoon of oil and add the leaves to the pan
  • Fry them on a medium to high flame till they wilt off completely.
  • The methi leaves should almost not have any moisture. Cool all the ingredients.
  • Blend red chilies first to a fine powder, then add rest of the ingredients – tamarind, salt, jaggery, onions, garlic, cumin & methi leaves.
  • Blend everything well to a coarse mixture.
  • You don’t need to add water. The moisture from the onions will be enough to make the chutney moist.
  • Taste the chutney. It should be sweet, sour, pungent & hot.
  • Add more salt, jaggery or tamarind if needed.
  • This chutney does not need any tempering. Serve methi chutney with roti, idli, dosa, pesarattu or plain rice with ghee.
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Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Methi chutney | Menthi kura pachadi
Amount Per Serving
Calories 348 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g6%
Sodium 399mg17%
Potassium 359mg10%
Carbohydrates 44g15%
Fiber 6g25%
Sugar 14g16%
Protein 18g36%
Vitamin A 855IU17%
Vitamin C 133.3mg162%
Calcium 1582mg158%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

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Methi Chutney Recipe originally published in May 2014, Republished in July 2019.

Methi chutney | Menthi kura pachadi | Fenugreek leaves chutney
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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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21 Comments
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Snigdha
September 30, 2020 2:00 am

Hi can we make this with freezed methi too?

Reply
swasthi
Reply to  Snigdha
September 30, 2020 2:56 am

Hi,
I haven’t tried. I think it won’t taste good.

Reply
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Zanna
January 11, 2020 12:04 pm

5 stars
Sooo good, super delicious with rice. Enjoyed it a lot with dosa as well. I love methi but it takes long to pick and clean all the leaves. This chutney is the best reward for all that effort! Thank you for sharing your mom’s special dish.

Reply
swasthi
Reply to  Zanna
January 17, 2020 3:57 am

Hi Zanna
You are welcome! Yes you are right! Worth the effort. Thank you so much for the comment
🙂

Reply
Vidya
January 3, 2020 5:12 pm

5 stars
Thanks for the yummy chutney recipe Swasthi.. All of us loved it

Reply
swasthi
Reply to  Vidya
January 5, 2020 12:42 pm

Hi Vidya,
You are welcome. Glad you all liked it.

Reply
Sona
July 31, 2019 2:27 am

Can it be stored for more number of days?…just like a pickle??…bcoz im a hosteller…

Reply
swasthi
Reply to  Sona
July 31, 2019 6:35 am

Hi Sona,
Not this one. We make another kind of pickle which is usually preserved for 6 to 8 months. You can try this. Dry the methi leaves in shade until they wilt completely and turn dry. If it is in summer they will dry in 3 days. Then follow the same recipe as is without using onion. Give a good amount of oil tadka at the end. Store in a glass jar and use clean dry spoons. Hope this helps.

Reply
Sean
July 5, 2019 10:20 am

5 stars
Hi Swasthi, Are there any cookery books available.
Sean

Reply
swasthi
Reply to  Sean
July 5, 2019 10:35 am

Hi Sean,
No. I don’t have one yet. Thank you.

Reply
jaya
September 16, 2015 7:05 am

Thank u

Reply
Maahi
December 19, 2014 11:51 am

5 stars
Loved it so much thanks for the recipe. Chutney made this more delicious

Reply
swasthi
Reply to  Maahi
December 19, 2014 2:15 pm

Hi Maahi,
Iam glad you liked it. Thanks for your feedback
🙂

Reply
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sahithi
June 2, 2014 1:48 pm

I love methi. Would like to give a try with this chutney recipe

Reply
Priya Suresh
March 17, 2014 8:06 pm

Super healthy and definitely satisfying chutney.

Reply
Archana Potdar
March 17, 2014 1:33 pm

Sounds delicious.Happy Holi to you. How r u

Reply
Suja Manoj
March 17, 2014 4:29 am

Tempting healthy chutney,too good

Reply
Manjula Bharath
March 17, 2014 3:19 am

wow very very flavorful and delicious chutney 🙂

Reply
Sony P
March 16, 2014 6:51 pm

Chutney looks too good…….. Interesting recipe!!

Reply
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Cathleen
March 16, 2014 4:49 pm

Ooh, this looks delicious! I have never tried making chutney before, but I would like to try it out sometime

Reply
Ana
Reply to  Cathleen
December 17, 2015 9:17 am

i love all chutneys

Reply

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