Ingredients with Measurements:
- 2 cups chopped onions
- 1 cup fresh methi (fenugreek) leaves
- 1/2 cup grated coconut
- 2-3 green chilies
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp urad dal
- 1 tsp chana dal
- 1/4 tsp asafoetida (hing)
- Salt to taste
- 1 tbsp oil
- Water as needed
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Heat oil in a pan and add cumin seeds, mustard seeds, urad dal, and chana dal. Fry until the dal turns golden brown.
2. Add chopped onions and green chilies. Fry until the onions turn translucent.
3. Add fresh methi leaves and fry until they wilt.
4. Add grated coconut, asafoetida, and salt. Mix well and fry for a minute.
5. Turn off the heat and let the mixture cool down.
6. Once the mixture has cooled down, transfer it to a blender or food processor. Add water as needed and blend until smooth.
7. Transfer the chutney to a serving bowl.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- N/A
Serving size:
- Makes about 2 cups of chutney
Nutritional information:
- Calories: 60 per serving
- Fat: 3g
- Carbohydrates: 8g
- Protein: 1g
- Fiber: 2g
Substitutions for ingredients:
- If fresh methi leaves are not available, you can use dried methi leaves (kasuri methi) instead.
- You can use any cooking oil of your choice.
Variations:
- You can add roasted peanuts or cashews to the chutney for a nutty flavor.
- You can also add roasted sesame seeds for a nutty and earthy flavor.
Tips and tricks:
- Make sure to fry the onions and methi leaves until they are cooked through and wilted.
- Adjust the amount of green chilies according to your spice preference.
- You can store the chutney in an airtight container in the refrigerator for up to a week.
Storage instructions:
- Store the chutney in an airtight container in the refrigerator for up to a week.
Reheating instructions:
- N/A
Presentation ideas:
- Serve the chutney in a small bowl or ramekin.
- Garnish with fresh methi leaves or chopped coriander leaves.
Garnishes:
- Fresh methi leaves
- Chopped coriander leaves
Pairings:
- This chutney goes well with dosa, idli, vada, and other South Indian snacks.
Suggested side dishes:
- Sambar
- Coconut chutney
- Tomato chutney
Troubleshooting advice:
- If the chutney is too thick, add more water and blend again.
- If the chutney is too watery, add more coconut and blend again.
Food safety advice:
- Make sure to wash the methi leaves thoroughly before using them.
Food history:
- N/A
Flavor profiles:
- This chutney has a spicy, tangy, and slightly bitter flavor.
Serving suggestions:
- Serve the chutney as a side dish with South Indian snacks.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian