Fenugreek / methi as it commonly called, is mostly a winter green leafy vegetable. Its earthy aroma and the slightly bitter taste lends this chutney an amazing flavour. A must try if you are a methi fan like me.


  • oil- 1 table spoon
  • green chillies- 1-2 (depending on taste preference)
  • urad dal ( black gram/lentil)- 1 tablespoon
  • fresh methi (fenugreek) leaves- 1 cup (roughly chopped)
  • tamarind- a small half inch ball
  • salt- to taste
  • white sesame/ til seeds (dry roasted)- 1 to 1.5 tablespoons
  • water- to adjust consistency
  • lemon juice(optional)- 1/2 tablespoon


  • Heat oil in a pan, add green chillies, urad dal and fry well.
  • Add methi leaves and fry till they are cooked well. Keep adding little water if it starts getting burnt.
  • Add tamarind, salt and cover the pan with lid for few minutes.
  • Switch off the flame, Once the contents cool down transfer into a mixer jar and blend into a coarse paste adding little water to adjust the consistency.
  • Lemon juice can be added if the bitterness of methi is over powering.
  • Serve with hot rice or parathas.



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Hi , I’am Neelima and welcome to my space!! I’am a full time practicing dentist. Cooking had always been my passion, and baking which had started as a fascination is now crossing over to be an obsession.

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