Menthesoppu Chutney ~ Methi leaves/Fenugreek leaves chutney

 

 

 

Menthesoppu Chutney       Preparation time :  10 mins    Total Time Taken : 30mins              Serves : 5 people             Recipe Source – Mother-in-law

Ingredients:   Menthesoppu: Leaves only from a big bunch. About 3 fist full when loosely held. Coriander Seeds : 1 Tbsp Red Chilies : 7 Onion : 1 big or 2 medium sized onions  Ginger: 1” piece Garlic: 2 cloves Fresh grated coconut-2 Tbsp Tamarind Paste – 2 ~3 Tbsp Jaggery/Palm Sugar – 1 lime sized Salt for taste Oil: 1Tbsp Mustard, Asafoetida for seasoning      Method : 1.       Separate leaves from stem. Wash thoroughly with water. 2.       Heat a tsp of oil in a non-stick pan and fry fenugreek leaves and fry till the leaves wilt.   3.      Add rest of the ingredients listed above and grind to smooth paste. Use as little water as possible.   4.      Heat remaining oil in the pan and add mustard. When mustard stops popping, add asafoetida followed by ground chutney. 5.      Fry till the bitterness of chutney reduces. Taste and adjust flavors as needed.   6.   Serve with hot rice n ghee / Mosaranna(yogurt rice)/ Chapathi/Dosa