Chutney # 28
Happy Women’s day to all the lovely ladies!
I am dedicating this post to four wonderful women in my life (and there are many more), who have inspired me and continue to motivate me.
The one quality I admire most in them are: my mother, Ramani, who believes in speaking less and patiently doing more; my mother –in-law, who never keeps grudges and is always forgiving; my elder sister, my Akka, who is always loving, calm and composed. She is ‘patience personified’. And my younger sister, Pari, ever enthusiastic, upbeat, content and always positive!
Thanks to all of you for being a very important part of me and always being there to support me!
My ever positive sister, Pari
Now comes the recipe time:
Well, living with Chutney Queens: my mother and mother-in-law, I have tasted chutneys made from various vegetables. But recently, for the first time, my mother-in-law made chutney from methi leaves. Initially I could not believe that chutney could be made from a leafy vegetable too. Later on tasting this tangy chutney, I was convinced that indeed these ground relishes are an important ‘lifeline’ of our cuisine.
Did you know? Tigonella foenum-graecum means triangular hay, a name given by the Romans considering how common the plant was in Greece. As per food historian , K.T. Achaya, methi is a native to a wide region in the Middle east, the Meditteranean and the hilly north-west India. However, this green wonder is available in most of the local vegetable markets of India.