Methi Chutney Recipe – Fenugreek Seeds Sauce – Kachori Chutney – Video
Methi chutney is a traditional north Indian sauce and is mainly served with Kachori. Get Old Delhi Chandni chowk sweet and sour taste at your home.
- 1 Tsp Dry Fenugreek Seeds (Methi dana)
- 5 Number Raw Mango (Dry Piece (Each 2 Inch long))
- 1/2 Tsp Salt
- 1/2 Tsp Red Chili Powder
- 1/4 Tsp Turmeric Powder
- 2 Pinch Asafoetida (Hing)
- 2 Cup Water
- Soak Fenugreek Seeds and Mango Pieces for 12 hrs in separate bowls with 1/2 Cup (Our 1 Cup = 240 ML) of water in each bowl. Fenugreek Seeds and Mango pieces will puff up after 12 hrs.
- We now need to boil both items. Add soaked Fenugreek Seeds and Mango Pieces in same pressure cooker with water.
- Add Red Chili, Salt, Turmeric and Asafoetida Hing in cooker. Mix well.
- Now cover the cooker with lid and let it have 2 whistles on high flame.
- After 2 whistles, turn the stove on low flame and wait for 10 minutes.
- After 10 minutes, switch off the stove.
- Do not open the lid of the pressure cooker until it has pressure in it. Keep it aside to cool.
- Now open the lid of the cooker. We will mash the Fenugreek seeds Methi and mango pieces with spatula.
- Mash It with the help of a Spatula to thicken its consistency.
- Methi chutney is ready to serve. Enjoy it with Khasta Kachori.
- Methi Chutney is best enjoyed with Khasta Kachori or for that matter any type of Kachori including Matar kachori.
- You can pre-serve this chutney in a refrigerator for about a week.
Methi Chutney Recipe
