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.
Maahi Gupta Updated 13 Jul, 22
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