Methi Ki Launji / Fenugreek Seed Pickle
Healthy and delicious Chutney made with fenugreek seeds ,jaggary and few basic spices- Rajasthani specialty
Ingredients
- 1/2 cup Fenugreek Seeds / Methidana
- 3/4 cup Jaggary / Gud
- 3/4 cup Sugar / Chini
- 2 tbsp Red chili powder
- 2 tbsp Coriander Powder / Dhaniya Powder
- 4 tbsp Mango Powder / Amchoor Powder
- 2 tbsp Chaat Masala
- 1.5 tsp Salt / Namak
- 2 tbsp Cooking Oil
- 1 tsp Cumin Seeds / Sabut Jeera
- 1 tsp Fennel Seeds / Saunf
- 1/4 cup Raisins / Kishmish
- 10 Dates / Khajoor
Instructions
- Soak fenugreek/methi seeds in water for around 5 hours then drain the water.
- Now rinse with fresh water and drain the water completely .
- Take the seeds in a bowl and cover the bowl with a muslin cloth for 2 day to sprout them.
- When seeds are sprouted then wash them again and pressure cook with 1.5 glass of water for 3 whistles on medium heat.
- Drain the water and wash the boiled seeds with fresh water.(instead of boiling you can steam the seeds )
- Soak the dry dates in water for 4 hours ,remove the seeds and slice them thinly and if you are using fresh soft dates then chop them and add directly.
- Heat oil in pan and add cumin and fennel seeds.
- When seeds start crackling add boiled fenugreek seeds and saute for few seconds.
- Now add all the spices,sugar,jaggary,raisins and dates in the pan,mix well.
- Simmer for around 20 minutes or till gravy thickens.
- Store in a glass jar when cool down completely.
Notes
Serving suggestions-serve methi ki launji as a relish,pickle with snacks, rice or any Indian bread.
NOTE-
- You may substitute mango powder with thick tamarind pulp.
- I have sprouted the methi seeds for making this chutney but traditionally this is made with soaked fenugreek seeds so you can also make this without sprouting the seeds.
- You can adjust the quantity of sugar and jaggary according to your preference and then keep it refrigerated.
- I have used a mix of sugar and jaggary but you can add only sugar or jaggary .