Healthy and delicious Chutney made with fenugreek seeds ,jaggary and few basic spices- Specialty From Rajasthan
Methidana chutney / methi ki lunji is a very popular chutney /pickle from Uttar pradesh and Rajasthan.It is usally made during winter and to serve as side dish or chutney . Most of the small food joints or halwai serve this chutney with Aloo ki sabzi and Khasta kachoris which taste awesome.It is also popular as kachori wali chutney in U.P.
This Methi ki chutney is made in two ways -Sweet and sour or salty with just little sugar but I love this sweet and tangy version the most .Adding sugar not only enhance the taste but also increase its shelf life . It easily stays well for an year at room temperature ,no need for refrigeration. It goes very well as a side dish or chutney with almost all the snacks ,rice or any Indian bread.
Methi have numerous health benefits. It helps to lower cholesterol so reduces risk of heart diseases. Very good for diabetic patients as it regulates blood sugar levels.Helps in digestion and good to cure gastric trouble and indigestion. Methi is also good for lactating mothers .It is also advised to eat some soaked methi seeds if you have arthritis and joint pain.so many heath benefits in this wonderful tiny seeds .
Though it is very healthy but it taste bitter so it is not easy to consume it directly. So It is a better idea to try and make different types of stir fry, pickle and chutnyes with methidana and consume daily in small quantity. I often make Methidana sprouts and make different stirfry and sabzi with the sprouted seeds.This quick and simple Methi sprouts and aloo ki sabzi is easy to make and taste delicious . In winters I make this healthy-Sprouted dana methi ki sabzi which stays well for a week in the refrigerator and you can have 2 tbsp of this healthy stir fry with your meal.
I have made this chutney with sprouted Methi seeds as sprouting makes the seeds less bitter but you can also make it without sprouting .Taste great both ways.