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methi-dana-pickle
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Methi dana Pickle | Fenugreek Seed Pickle

Methi Dana Pickle - a healthy digestive pickle made with very less oil.

Prep Time10 minutes
Cook Time4 minutes
Course: Condiments, Pickles/Achar, Side Dish
Cuisine: North Indian Cuisine
Keyword: dana methi pickle, fenugreek seed pickle, healthy pickle recipe, instant pickle, methi ka achar, methidana pickle, oil free pickle
Servings: 450 ml
Author: Anjana Chaturvedi

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.

Notes

Note-
you can use any vinegar of your choice
can add lemon juice instead of vinegar and keep refrigerated