02/13/2012: Methi Chutney / Fenugreek Leaves Chutney - Another delicacy that can be made with Methi Leaves (Fenugreek Leaves) is this wonderful aromatic spices filled Chutney that can be served with an appetizer or an entree.
Methi Leaves - 1 bunch (Plucked, washed and chopped to fine pieces)
Chana Dal (Split Bengal Gram) - 2 to 3 tbsps
Dhaniya (Coriander Seeds) - 1 tbsp
Garlic - 3 medium sized cloves (chopped to big pieces)
Red Chilies (Dry) - 10 to 12 pieces (or enough for the taste of your spiciness)
Sesame Seeds - a handful
Coconut Powder - 1 tbsp (You can use Fresh Coconut and grind it into powder. Or use Frozen or Dry Coconut Powder. If using Frozen, thaw it before using)
Tamarind - 4 to 5 leaves of Tamarind
Salt to taste
Sugar - 1/2 tsp
Turmeric - a pinch
Onion - 1 small (Chopped to small pieces)
Spices for Seasoning - 1/2 tsp Mustard Seeds, 1/2 tsp Cumin Seeds, 1/2 tsp Chana Dal, 2 Red Chilies (squished to pieces), 2 to 3 Curry Leaves, Hing / Asafoetida - a pinch
Oil - 6 tsps
Water - as required
1) In a pan heat 2 tsps of Oil. Fry chopped Methi leaves till they are cooked well. Keep it aside to cool.
2) In another pan heat 2 tsps of oil, fry Chana Dal, Dhaniya and Garlic.
3) Then add Red Chilis and Sesame Seeds. Once they are fried well add Coconut Powder.
4) Fry well. Then put it aside to cool.
5) Once the ingredients are cooled, in a blender first mix all the fried ingredients except the cooked Methi leaves.
6) Now add Tamarind, Salt, Sugar, Turmeric and a enough Water to make it a fine thick paste.
7) To this add Methi Leaves and grind again. Add water if needed, but make sure that the paste stays thick in consistency.
8) Put everything in a serving bowl. Add the chopped onions to this mixture and mix well.
9) In a small skillet, heat the remaining oil. Add the spices in the order mentioned.
10) Once the spices are fried well, add it to the Methi Chutney.
11) Serve with Rice, Roti, Dosa or Poori.