Fenugreek chutney has always been that small but essential part of our meals the tiny bowl that quietly completes the thali. A spoonful alongside everyday sabzi, a must with hot samosas, rainy-day pakodas, or winter fritters, it adds just the right touch of sweetness. Simple to make and always ready, it carries the comfort of home and the familiarity of meals shared together.
Ingredients
- Fenugreek seeds – 100 gm
- Gramiyaa Cold Pressed Groundnut Oil – 100 ml
- Dry mango powder – ½ spoon
- Red chilli powder – 1 spoon
- Coriander powder – 1 spoon
- Turmeric powder – ¼ spoon
- Cumin seeds – ¼ spoon
- Asafoetida – a pinch
- Jaggery – 100 gm
- Hung curd – 100 gm
Method
- Boil some water, add fenugreek seeds, cover it up, and let them sit for about 10–15 minutes. The seeds will puff up nicely. That’s your cue that they’re ready.
- Mix all your spices into the hung curd and whisk well.
- Next, heat Gramiyaa groundnut oil in a pan. Once it’s hot, add a pinch of asafoetida and the cumin seeds.
- Now pour in the spiced curd mixture and cook it gently on a medium flame until the oil starts to separate.
- Strain the soaked fenugreek seeds and add them to the pan. Stir well so they soak up the spices.
- Turn off the flame and stir in the jaggery powder until it melts.
Serve warm or store it once cooled. It’s a flavour-packed chutney that pairs beautifully with just about anything!
Connect with Chef Guddu here.
0 comments