Methi Chutney (Karnataka Style Menthe Chutney) is a healthy and flavorful dish, packed with the bitterness of methi/fenugreek seeds and the sweetness of jaggery. It paired perfectly with Perfect idli, dosa, rice, godhi kadabu, or bili rotti as traditionally enjoyed in Karnataka.
This Menthya Chutney is commonly prepared at my mom's house along with peanut chutney and onion tomato chutney. My mom usually makes this menthe chutney with godhi kadubu (steamed wheat flour dumplings) or bili rotti. But we also eat with dosa and idlis.
Usually, the name 'fenugreek seeds' makes people frown due to their bitter taste, but I bet you're going to love this.
This Methi chutney recipe is not only nutritious but very tasty too. It is good for lactation, strengthens bones, and good for backache, especially after delivery. Both fenugreek seeds and fenugreek leaves improve milk supply in lactating mothers.
My mom served me this menthya chutney with steamed sona masoori rice and pepper rasam during my postpartum diet.
Other Methi Recipes to try from my blog are methi pulao, methi paratha, aloo methi sabzi.
Jump to:
Health Benefits of Fenugreek (Methi) Seeds
- Increasing Milk Supply for Lactating Mothers.
- To Maintain Blood Sugar Levels
- Soothe upset stomach and digestive problems
- Supports Heart Health
How to Make Methi Seeds Chutney
Dry roast 1-1.5 tablespoons of methi seeds on medium-low heat for 2-3 minutes, being careful not to burn them.
Place all the ingredients in the mixer grinder/blender.
- 1-1.5 tablespoons roasted methi seeds
- ½ cup grated dry coconut
- 1 stalk curry leaves
- 4 large garlic cloves
- tamarind, small lemon sized
- 1 tablespoon jaggery
- 1 teaspoon cumin (jeera) seeds
- 1-2 tablespoons kashmiri red chili powder
- salt to taste
Add half a cup of water, then grind it to make a smooth paste.
**Note: Always add water little by little while grinding to get the desired consistency. If you add more water, chutney may get slimy.
Menthe chutney is ready to eat. Serve Karnataka-style menthe chutney with idli, rice, dosa, godhi kadabu, bili rotti.
Tips & Variations
- Dry roast methi/menthya seeds before grinding. My mom usually makes it that way. However, when I don't have time, I make this chutney without roasting the methi seeds, and it tastes equally good.
- This methi chutney can be stored in the refrigerator for up to 7 days.
- Do not skip adding jaggery, as it will balance the bitterness from methi seeds.
More Indian Chutney Recipes
Methi Chutney|Karnataka Style Menthe Chutney
Ingredients
- 1-1.5 tablespoon Methi/Fenugreek seeds (roasted preferred)
- ½ cup grated dry coconut
- 1 sprig curry leaves
- 4 large garlic cloves
- tamarind small lemon sized
- 1 tablespoon jaggery
- 1 teaspoon cumin (jeera) seeds
- 1-2 tablespoons kashmiri red chili powder
- salt to taste
- ½ cup water
Instructions
- Place all the ingredients (mentioned above) in the mixer grinder/blender.
- Add half cup of water then grind it to make a smooth paste.
- Menthe/Methi chutney is ready to eat. Served with idli, rice, dosa, kadabu, billi rotti
- Can be stored in the refrigerator for 7 days.
Video
Notes
Tips & Variations:
- You can dry roast methi/menthya seeds before grinding. My mom usually makes it that way. But when I do not have time I just make this chutney without roasting methi seeds taste equally good.
- This methi chutney can be stored in the refrigerator for up to 7 days.
- Do not skip adding jaggery, as it will balance the bitterness from methi seeds.
Nutrition
★ Like this recipe? FOLLOW ME on Facebook, Instagram, Pinterest, and Youtube for more quick & easy recipes.
Leave a Reply