Methi ki Launji Recipe | Fenugreek Seeds Chutney Recipe | Methi Chutney Recipe
Methi ki launji Recipe, also known as Methi Chutney Recipe or Fenugreek Seeds Chutney Recipe, is a combination of sweet, sour, bitter, and spices and a popular Indian condiment.
Servings 15
Calories 37kcal
Ingredients
Methi Chutney Ingredients:
- ½ cup Fenugreek Seeds / Methi Dana
- 1 tsp Fennel Seeds / Saunf
- 6 Dry Red Chili
- 2 tbsp Hing Achari Paste / Amchur Powder
- ¼ tsp Asafoetida / Hing
- ½ tsp Cumin Seeds / Jeera
- 1 tbsp Oil
- 1½ tsp Coriander Powder
- ½ tsp Red Chili Powder
- ½ tsp Turmeric Powder
- 1 tsp Salt (adjust as per taste)
- 3 cup Water (as needed)
Instructions
- Firstly, wash methi dana and soak the fenugreek seeds aka methi dana in 2 cups of water for 5-6 hours or more.
- The fenugreek seeds will swell to be about 3 times in volume.
- Heat the 1 tbsp of oil in a wok/Kadai on high heat.
- Further, add asafoetida/hing, cumin seeds/jeera, and saute for a few seconds.
- Additionally, add fennel seeds/saunf, dry red chili, and saute for a few seconds.
- Further, add soaked fenugreek seeds aka methi dana with water into wok/Kadai and mix well.
- Also, add hing achari paste and mix well. You can also add amchur powder instead of this.
- Add 1 cup of water (as needed) and mix well.
- Further add red chili powder, coriander powder, turmeric powder, salt and mix all the ingredients well.
- Cook for 15-20 minutes on low medium flame and keep stirring in between.
- At last, cover and cook for another a minutes on low flame.
- Switch off the flame.
- After 5 minutes, open the lid and mix well the methi ki launji aka methi chutney.
- Cool down the temperature of fenugreek seeds chutney.
- Finally, serve this cold and yummy methi ki launji or methi chutney with poori, samosa, kachori, roti, or paratha.
- You can store it in an airtight container and refrigerate it for one week.