Methi Stems Chutney | Menthe Detina Chutney | Chutney Recipes

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

 

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Prep time

5 mins

Cook time

5 mins

Total time

10 mins

 

Mildly spicy, an easy alternative to coconut chutney, tender methi stems chutney

Author: Vindhya Desai

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

3.5.3226

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