Methi Stems Chutney | Menthya Detina Chutney | Chutney Recipes
Author: Vindhya Desai
Recipe type: Side
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: ¾ Cup
- 12-15 tender stalks/stems of menthya soppu/methi
- 4-5 tender stems of coriander
- 1 Tsp oil
- 1-2 dry red chilli
- 2 Tbsp desiccated coconut
- ¼ Cup pieces/grated fresh coconut
- A pinch of hing/1 small crystal hing
- ½ Tsp tamarind paste
- Salt to taste
- Wash, clean, tender methi stalks
- Chop methi stalks into 1" pieces
- Heat oil, add menthya stalks and cook till soft
- Add 1-2 dry red chilli, fry
- Add desiccated coconut and mix well
- Tip in a little piece of crystal hing/asafoetida or a pinch of powdered hing
- In a mixer jar, add pieces of coconut or grated coconut
- Next add methi stalks mixture
- To this add a piece of jaggery, stalks of coriander and tamarind paste/extract
- Sprinkle salt, add a little water and grind into a chutney
- Finally add a tadka made using mustard and oil
Use only fresh coconut if you want
Make sure you use only tender stems and are washed thoroughly before chopping
Recipe by Food Of Interest at https://foodofinterest.com/methi-stems-chutney/
3.5.3226