Ingredients

• 2 cups - packed fenugreek leaves
• 6 - Kashmir red chillies
• 1/2 tsp - cumin
• 1 tbsp - tamarind extract
• 1 tsp - sugar
• 3 - garlic cloves
• Salt to taste
• 1 tbsp - oil

How to Make Methi ki chutney

• Heat oil in a pan, fry red chillies till crispy, set aside
• Fry the fenugreek leaves on a high flame, for about 8 - 10 mins. Set aside to cool
• Grind the red chillies, salt and cumin to fine powder
• Add garlic, sugar and tamarind
• Add fenugreek leaves and grind.
• Recipe courtesy: Swasthi's Indian Food Blog