Methi Chutney Recipe

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:

• 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.