Methi Stems Chutney | Menthe Detina Chutney | Chutney Recipes

Mildly spicy, an easy alternative to coconut chutney, tender methi stems chutney
03/06/2017 8:46:01 PM vindhyadesai

Methi Stems Chutney

Any edible part of a vegetable or greens should not be wasted. They have a whole lot of nutrients. It is appalling to see many vegetables simple being thrown away. Try and use as many parts of a vegetable provided those parts are edible. Tender methi stems chutney is one such dish which can easily be made.
Obviously with tender methi stems chutney, you have to make sure they are clean, washed and really tender and not bitter. And there you have an easy side dish for idli/dosa. And there you have it, a nice and flavourful chutney!

Methi leaves are used for variety for dishes like methi thepla, methi malai paneer ( I have lined up other dishes like menthya soppina bhaat, methi paneer pulao, menthya soppina dosa and more. Coming up!)
I served this chutney with baalekayi akki roti. Goes really well with parathas, dosas, idli or any kind of roti.
Try other vegetable based chutney like gorikayi chutney, seemebadanekayi chutney. Regular hotel style chutney is always the default option anyway 🙂

5.0 from 1 reviews
Methi Stems Chutney | Menthya Detina Chutney | Chutney Recipes
 
Prep time
Cook time
Total time
 
Mildly spicy, an easy alternative to coconut chutney, tender methi stems chutney
Author:
Recipe type: Side
Cuisine: Indian
Serves: ¾ Cup
Ingredients
  • 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
For Tadka:
  • 1 Tsp oil
  • ½ Tsp mustard
Method
  1. Wash, clean, tender methi stalks
  2. Chop methi stalks into 1" pieces
  3. Heat oil, add menthya stalks and cook till soft
  4. Add 1-2 dry red chilli, fry
  5. Add desiccated coconut and mix well
  6. Tip in a little piece of crystal hing/asafoetida or a pinch of powdered hing
  7. In a mixer jar, add pieces of coconut or grated coconut
  8. Next add methi stalks mixture
  9. To this add a piece of jaggery, stalks of coriander and tamarind paste/extract
  10. Sprinkle salt, add a little water and grind into a chutney
  11. Finally add a tadka made using mustard and oil
Notes
Use only fresh coconut if you want

Make sure you use only tender stems and are washed thoroughly before chopping
Methi Stems Chutney Stepwise:
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

4 thoughts on “Methi Stems Chutney | Menthe Detina Chutney | Chutney Recipes”

  1. Made this at our home today. Went very well with Ade. Thank you very much. We’ll never discard the stalks again.

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