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Methi Chutney served in a bowl
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4.75 from 4 votes

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.
Course Side Dish
Cuisine Indian, Karnataka, South Indian
Keyword fenugreek chutney, menthe chutney, menthi chutney
Diet Gluten-Free, Vegan, Vegetarian
Method Stovetop
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Calories 110kcal
Author Bhavana Patil


Measuring cup used ,1 cup = 250ml


  • 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.



Tips & Variations:

  1. 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.
  2. This methi chutney can be stored in the refrigerator for up to 7 days.
  3. Do not skip adding jaggery, as it will balance the bitterness from methi seeds.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.


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