Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Methi Chutney (Fenugreek Chutney)

I was watching David Letterman show on a Monday night few days ago. He was making jokes about Winter Olympics… about Bode Miller, his poor performance and how Germany won the No.1 spot in medal count beating the US etc., He also made a joke about German victory celebrations – “Germany celebrated the No.1 spot in Winter Olympics with a victory parade. It started in Berlin and ended in Poland“. He was of course referring to German occupation of Poland under Hitler. I got the joke, but couldn’t laugh because I was thinking how could he make jokes about Germany, when his own country is committing war crimes, occupying and killing thousands of innocent civilians in Iraq and Afghanistan. Talk about projection. Dave is the most cynical and sharp one in late night circuit, I was surprised at his pretense that Nazi Germany is worse than current US behaviour. US is following the pattern, aren’t they?

Well, anyway, back to cooking, today it’s methi chutney.:) People back in India may wonder how come methi is so popular in Mahanandi’s world? Methi, spinach, and occasionally gongura (ambari) are the only familiar green leafy vegetables available year round in Indian grocery shops here in US. Reason for the methi’s frequent appearance.

Methi Leaves

Methi chutney is completely an acquired taste. Sauteed methi and sesame combined with other ingredients, taste little bit bitter, sour and spicy. If you are going to prepare it from my recipe, first check the list of ingredients, imagine the taste, see if you like the combination, then attempt it. Please don’t nag me if it doesn’t turn out to your expectations in a typical mother-in-law fashion. Some people would say that I didn’t add this, I didn’t do that, or I didn’t cook their way etc., I might have accepted these if I were their daughter-in-law, but I am not :-).


3 cups of fresh methi leaves (one small bunch)
¼ cup of sesame seeds
8 dried red chillies or more
(This chutney needs a little bit of extra hotness, so don’t skimp on chillies)
2 teaspoons tamarind juice
½ teaspoon urad dal
¼ teaspoon salt or to taste
1 teaspoon of peanut oil

In a kadai, heat half teaspoon of peanut oil. First add and toast dried red chillies, then sesame seeds and urad dal, until golden. Remove them. In the same kadai heat another half teaspoon of oil and sauté methi leaves for few minutes. Take them all in a plate, wait to cool. Whenever you make these kinds of chutneys always wait for the ingredients to cool, never blend when they are hot. If you do this, the change in taste will be significant.

When they are cool enough to touch, take them in a blender, add tamarind juice and salt. Puree them to smooth paste. If necessary add few tablespoons of water for smooth blending. (Don’t make it too watery.) Remove and serve this chutney with upma or with rice and dal.

 Semolina Upma and Methi Chutney
Semolina Upma with Methi Chutney

Posted by Indira©Copyrighted in Menthi Kura(Fenugreek),Sesame Seeds (Thursday March 16, 2006 at 2:17 pm- permalink)
Comments (24)

The New Home of Mahanandi: