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methi chutney
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4.5 from 8 votes

Methi Ki Launji / Fenugreek Seed Pickle

Healthy and delicious Chutney made with fenugreek seeds ,jaggary and few basic spices- Rajasthani specialty
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Chutney /Dips, Travel Food
Cuisine: Rajasthani cuisine, Uttar Pradesh Cuisine
Keyword: methi dana chutney, methi ki chutney, methi ki launji
Author: Anjana Chaturvedi

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-
  1. You may substitute mango powder with thick tamarind pulp.
  2. 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.
  3. You can adjust the quantity of sugar and jaggary according to your preference and then keep it refrigerated.
  4. I have used a mix of sugar and jaggary but you can add only sugar or jaggary .