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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.

For best results follow my detailed step-by-step photo instructions and tips.

© Swasthi's Recipes - www.indianhealthyrecipes.com

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

Ingredients (1 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)

How to make the recipe

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.

NUTRITION (estimation only)

Calories: 348kcal | Carbohydrates: 44g | Protein: 18g | Fat: 12g | Saturated Fat: 1g | Sodium: 399mg | Potassium: 359mg | Fiber: 6g | Sugar: 14g | Vitamin A: 855IU | Vitamin C: 133.3mg | Calcium: 1582mg | Iron: 9mg