Menthya chutney

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Tasty Chana Dal Chutney, Woodapple (Bael) Chutney, Sambal Belacan , Prawn Chutney

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  • 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

  • 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.
  • Heat oil in a heavy bottomed pan, temper mustard seeds, curry leaves, hing, and turmeric.
  • 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.
  • Meanwhile, coarsely powder the channa dhalia in a blender. Add channa 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 for a further minute or two.
  • Remove from heat and serve hot with hot steamed rice/ dosas/rotis.
  • Recipe courtesy: Ramya