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Menthya chutney Recipe

Menthya chutney is a popular Indian Pickles and Chutneys
Author :
On :
Friday, 13 May, 2016
Category :
Vegetarian Recipe
Course :
Pickles and Chutneys Recipe
Cuisine :
Indian Recipe
Technique :
Boil Recipe
Difficulty :
Servings :
Serves 4
Rated 3 based on 100 votes


  • 2 tsp - Fenugreek/Methi/Menthya seeds
  • 2 tsp - Channa 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
  • How to Make Menthya chutney:

    1. Dry roast the fenugreek seeds until they turn slightly red in colour. Add half a cup of water and pressure cook until done. It takes about 2-3 whistles.
    2. Heat oil in a heavy bottomed pan, temper mustard seeds, curry leaves, hing, and turmeric.
    3. Add the cooked fenugreek seeds, rasam powder, jaggery, tamarind paste, and salt and boil well for about 4-5 mins. Add some water if required.
    4. Meanwhile, coarsely powder the channa dhalia in a blender. Add channa dhalia and grated coconut to the boiling gojju and mix well.
    5. Add water to get the desired consistency.
    6. Adjust ingredients according to taste and boil for a further minute or two.
    7. Remove from heat and serve hot with hot steamed rice/ dosas/rotis.
    8. Recipe courtesy: Ramya


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