Methi Chutney|Karnataka Style Menthe Chutney recipe is healthy and is packed with flavors, bitterness from methi/fenugreek seeds ,sweetness from jaggery.Served with idli, rice, dosa, godhi kadabu, billi rotti in Karnataka.
This Menthya Chutney is a commonly prepared at my mom’s house.My mom usually makes this menthe chutney with godhi kadubu(steamed wheatflour 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 on this 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, good for backache especially after delivery.Both fenugreek seeds and fenugreek leaves are said to improve milk supply in lactating mothers.
For my Postpartum Diet my mom served me this menthya chutney with steamed rice and pepper rasam.
Other Methi Recipes to try from my blog are methi leaves pulao ,methi paratha ,sprouted fenugreek salad ,Methi Corn Rice|Karnataka Style Menthya Rice.
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
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 up to 7 days.
- Do not skip adding jaggery ,as it will balance the bitterness from methi seeds.
HOW TO MAKE METHI SEEDS CHUTNEY STEP BY STEP
Dry roast the methi/fenugreek seeds on medium low heat for 2-3 minute without burning.
Place all the ingredients (mentioned above) in the mixer grinder/blender.
Add half cup of water then grind it to make a smooth paste.
**Note:Always add little by little water while grinding to get 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, billi rotti .
YOU MAY ALSO LIKE OTHER CHUTNEY RECIPES FROM MY BLOG
METHI CHUTNEY|KARNATAKA STYLE MENTHE CHUTNEY RECIPE CARD
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Methi Chutney|Karnataka Style Menthe Chutney
Ingredients
measuring cup used ,1 cup = 250ml
- 1-1.5 tablespoon Methi/Fenugreek seeds (roasted preferred)
- 1/2 cup grated dry coconut
- 1 sprig Curry leaves
- 4 large garlic pods
- small lemon sized tamarind
- 1 tablespoon jaggery
- 1 teaspoon cumin (jeera) seeds
- 2 tablespoon red chilli powder
- salt to taste
- 1/2 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.
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 tastes equally good.
- This methi chutney can be stored in the refrigerator up to 7 days.
- Do not skip adding jaggery ,as it will balance the bitterness from methi seeds.
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