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Menthya chutney
By : Ramya
Category : Chutneys, sauces, jam and pickles
Servings : 4
Time Taken : 30-45 mins
Rating :
  1. Dry roast the fenugreek seeds until them turn lightly red in color; Make sure not to burn them.
  2. Add half a cup of water and pressure cook until done; It takes about 2-3 whistles in my cooker.
  3. Heat oil in a heavy bottomed pan; Temper with mustard seeds, curry leaves, hing and turmeric.
  4. Add the cooked fenugreek seeds, rasam powder, jaggery, tamarind paste, salt and boil well for about 4-5 mins; Add a little water if required.
  5. Meanwhile, coarsely powder the chana dhalia using a blender; Add chana dhalia and grated coconut to the boiling gojju and mix well; Add water to get the desired consistency; Adjust ingredients according to taste and boil further for a minute or two;
  6. Remove from stove and serve hot with hot steamed rice/ dosas/rotis and relish.


2 tsp Fenugreek/Methi/Menthya seeds
2 tsp Chana Dhalia/Hurigadale/Putaani
1 tsp Tamarind paste
1 tbsp Jaggery
1.5 tsp Rasam powder
1 tbsp Grated coconut fresh/frozen (optional)
2 tsp Oil
3/4 tsp Mustard seeds
3-4 Curry leaves
A generous pinch of Hing
A pinch of Turmeric
Salt as per taste
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