Methi Dana Pickle – a healthy digestive pickle made with very less oil.
Methi seeds are super food which are rich in iron, fiber and antioxidants. Fenugreek seeds helps to improve digestion, aid in weight loss, reduces cholesterol and have anti inflammatory properties which helps in arthritis and bone health.
This simple and easy to make methi dana pickle is delicious, tangy and very healthy. It is a very good cure for digestion, gastric issues, bloating, etc, you can take a tsp pickle daily with your meals.
I often use methi dana in my cooking. I sprout the seeds and use them to make chutneys, pickles, stir fries, and also add in my daal cheela batter, add it in my salads and in so many other ways. Methi dana is very good for overall health of the family
I have posted many methi dana recipes in my blog and my favourite one is the methi dana ki khatti methi launji.A few days back, I saw this pickle somewhere and tried it immediately with my own twist and it turned out very good.The fact that it is made with minimum oil makes it much more healthy.
For making this pickle even more healthier, you can use sprouted fenugreek seeds instead of raw seeds. I have soaked them in white vinegar but you can use any vinegar of your choice or use lemon juice instead. If you use lemon juice, then I suggest you keep it refrigerated after 4 days or add a few tsps of vinegar in it.
You can enjoy this pickle with rice or roti or paratha or anything. Keep it at room temperature and keep mixing and stirring it once in a while.
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Methi dana Pickle | Fenugreek Seed Pickle
Methi Dana Pickle - a healthy digestive pickle made with very less oil.
Ingredients
- 1/2 cup Fenugreek Seeds / Methidana
- 3/4 cup White Vinegar / Sirka
- 2 tbsp Raisins / Kishmish
- 1 tsp Red Chilli powder / Laal mirch powder
- 3 tsp Salt / Namak
- 1 tbsp Fennel Seeds / Saunf crushed
- 1 tsp Turmeric Powder / Haldi Powder
- 2 tbsp Mustard Oil / Sarso ka tel
- 1/2 tsp Asafoetida / Hing powder
- 1 tsp Readymade Pickle Masala / Achar Masala optional
Instructions
- Heat 2 tbsp oil in a pan and then lower the heat and add add asafoetida and the fenugreek seeds and saute on low heat for about 2 minutes.
- Now add all the dry spices in it , mix and switch off the heat.
- When the mixture cool down then fill it in a glass jar .
- Add the vinegar in the jar and close it and keep it on youy kitchen and wait for 3 days so the seeds will abosrb the vinegar and spices .
- Start having it after 3 days, can have one tsp daily with your meal.
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