Methi leaves chutney (menthi koora chutney)

Methi leaves chutney

Hmm tempting…

 

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!

Akka

My Akka – every loving and patient

 

Thanks to all of you for being a very important part of me and always being there to support me!

SisterMy ever positive sister, Pari

 

My mentors

The Chutney Queens – my culinary mentors and gurus in my life!

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.

methi leaves chutney

A healthy chutney!

Print Recipe
Methi leaves chutney (menthi koora chutney)
methi leaves chutney
Course chutney, chutneys
Cuisine andhra
Prep Time 10 minutes
Cook Time 5 minutes
Servings
persons
Ingredients
Course chutney, chutneys
Cuisine andhra
Prep Time 10 minutes
Cook Time 5 minutes
Servings
persons
Ingredients
methi leaves chutney
Instructions
  1. Heat one teaspoon oil in a small pan, add the red chillies. Fry for a few minutes, add mustard seeds, let these splutter.
  2. Add methi seeds, turmeric and hing, saute and put off the heat. Keep aside to cool. Pound these in the blender.
  3. Remove the stems from the methi leaves. Wash well. Drain the water.
  4. Heat a small pan, add a teaspoon of oil. Saute methi leaves, until the water is drained off. Little water may remain. Drain the remaining water and add to the blender. Add the tamarind pulp and blend well to a fine paste. Transfer this chutney to a serving bowl.
  5. This chutney tastes best when mixed with hot rice along with a dab of peanut oil.
Recipe Notes

For after this odyssey, I know that one lifetime, one memory, is not enough to eat, know and absorb India.

-Chitrita Banerji

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