Methi Chutney|Karnataka Style Menthe Chutney
Methi Chutney|Karnataka Style Menthe Chutney is healthy and is packed with flavors, bitterness from methi/fenugreek seeds, sweetness from jaggery.
Servings 4
Calories 110kcal
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
Calories: 110kcal | Carbohydrates: 11g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 74mg | Potassium: 178mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1213IU | Vitamin C: 11mg | Calcium: 35mg | Iron: 2mg