Ingredients with Measurements:
- 2 cups fresh fenugreek leaves (methi)
- 1 cup fresh coriander leaves
- 1/2 cup grated coconut
- 2-3 green chillies
- 1/2 inch ginger
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1/4 tsp asafoetida (hing)
- 1 tsp oil
- Salt to taste
- Water as required
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Wash the fenugreek leaves and coriander leaves thoroughly and chop them roughly.
2. In a blender or food processor, add the chopped fenugreek leaves, coriander leaves, grated coconut, green chillies, ginger, cumin seeds, and salt.
3. Add a little water and blend until you get a smooth paste. Add more water if required.
4. Heat oil in a pan and add mustard seeds. Once they start to splutter, add asafoetida and turn off the heat.
5. Pour the tempering over the chutney and mix well.
6. Spicy Methi Chutney is ready to serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 5 minutes
Temperature:
- Room temperature
Serving size:
- Makes about 1 cup of chutney
- Serves 4-6 people
Nutritional information:
- Calories: 60 kcal
- Fat: 5 g
- Carbohydrates: 3 g
- Protein: 1 g
Substitutions for ingredients:
- Fresh fenugreek leaves can be substituted with dried fenugreek leaves (kasuri methi).
- Grated coconut can be substituted with desiccated coconut.
- Green chillies can be substituted with red chilli powder.
Variations:
- Add roasted peanuts or cashews for a nutty flavor.
- Add tamarind pulp for a tangy taste.
- Add garlic for an extra kick.
Tips and tricks:
- Use fresh ingredients for the best flavor.
- Adjust the amount of chillies as per your spice preference.
- Add water gradually while blending to get the desired consistency.
- 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:
- Spicy Methi Chutney does not need to be reheated.
Presentation ideas:
- Serve the chutney in a small bowl or ramekin.
- Garnish with fresh coriander leaves or grated coconut.
Garnishes:
- Fresh coriander leaves
- Grated coconut
Pairings:
- Spicy Methi Chutney pairs well with Indian snacks like samosas, pakoras, and kachoris.
Suggested side dishes:
- Serve with steamed rice and dal for a complete meal.
Troubleshooting advice:
- If the chutney is too thick, add more water while blending.
- If the chutney is too watery, add more coconut or peanuts to thicken it.
Food safety advice:
- Wash all the ingredients thoroughly before using.
Food history:
- Methi (fenugreek) is a popular herb used in Indian cuisine for its unique flavor and health benefits.
Flavor profiles:
- Spicy, tangy, and slightly bitter.
Serving suggestions:
- Serve as a condiment with Indian snacks or as a side dish with meals.
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Region: Indian