Methi Chutney|Karnataka Style Menthe Chutney recipe is healthy and is packed with flavors, bitterness from methi/fenugreek seeds, and sweetness from jaggery. Served with idli, rice, dosa, godhi kadabu, bili rotti in Karnataka.
This Menthya Chutney is commonly prepared at my mom's house. My mom usually makes this menthe chutney with godhi kadubu (steamed wheat flour dumplings) or bili rotti. But we also eat with dosa and idli.
Usually, the utter name of fenugreek seeds makes people frown due to its bitter taste, but I bet you are just 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 rice and pepper rasam for my postpartum diet.
Other Methi Recipes to try from my blog are methi leaves pulao, methi paratha, aloo methi sabzi.
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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 the methi/fenugreek seeds on medium-low heat for 2-3 minutes without burning.
Place all the ingredients (mentioned above) in the mixer grinder/blender.
Add half a cup of water, then grind it to make a smooth paste.
**Note: Always add little by little water while grinding to get the desired consistency. If you add more water, chutney may get slimy.
Menthe/Methi seeds chutney is ready to eat.
Serve Karnataka-style menthe chutney with idli, rice, dosa, godhi kadabu, bili rotti.
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 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 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
- 2 tablespoon 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
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