Methi Chutney Recipe – Fenugreek Seeds Sauce – Kachori Chutney – Video

By Maahi Gupta,  11 Jan, 18  vegEasy    0  Chutney

  • 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




720 min Prep
20 min Cook
Yield  1 cup

Methi chutney is a traditional north Indian sauce and is mainly served with Kachori. I have never missed a chance to eat Kachori whenever i have visited Chandni chowk.

The taste of Methi chutney is a bit on the bitter side. But, it does not mean that it is not eatable. In fact, if you eat it with Kachori or may be kachaloo, you would really enjoy that sour and bitter taste and seriously leave aside even the world famous Coriander chutney. When you eat Kachori at any good street side vendor, they do add this chutney on top of the aloo sabzi that they serve with Kachori.

These days it is also available as a ready-made mixture in market where you just need to add water and boil once. But, the taste of the fresh one made at home is always better and hence this recipe for you.

  Ingredients

Nutrition Facts
Methi Chutney Recipe - Fenugreek Seeds Sauce - Kachori Chutney - Video
Amount Per Serving
Calories 180 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0.3g 2%
Trans Fat 0.01g
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.3g
Cholesterol 0.4mg 0%
Sodium 1189mg 50%
Potassium 438mg 13%
Total Carbohydrates 45g 15%
Dietary Fiber 6g 24%
Sugars 37g
Protein 2g 4%
Vitamin A 39%
Vitamin C 116%
Calcium 3%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

  Instructions


  • 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.


  •  Storage and Serving Suggestions


    1. Methi Chutney is best enjoyed with Khasta Kachori or for that matter any type of Kachori including Matar kachori.
    2. You can pre-serve this chutney in a refrigerator for about a week.
    Methi Chutney Recipe
    Methi Chutney Recipe




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