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.
Prep time: 12 Hours
Cook time: 20 Min
Total time: 12 hour 20 min
Ingredients:
Method:-
Prep time: 12 Hours
Cook time: 20 Min
Total time: 12 hour 20 min
Ingredients:
- 1 Tsp Fenugreek Seeds (Methi dana)
- 5 numbers Dry Mango Piece 2″ Inch Each
- 1/2 Tsp Salt
- 1/2 Tsp Red Chili Powder
- 1/4 Tsp Turmeric Powder
- 2 Pinch Asafoetida (Hing)
- 2 Cup (Our 1 Cup = 240 ML) Water
Method:-
- 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.
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