Menthya Chutney

Menthya Chutney

Menthya Chutney

Veg Vegan

Fenugreek-coconut chutney — freshly grated coconut ground with dry-roasted fenugreek seeds, dried red chilli, tamarind, and a tempering of mustard seeds and curry leaves. The fenugreek gives it a slightly bitter, aromatic edge absent from plain coconut chutneys; a distinctly Karnataka table chutney served with idli, dosa, and rice preparations in Mysore households.

Cuisines

Udupi Coorgi Mysore

Best for

Breakfast Lunch Dinner

Recipe

Prep: 10 min Cook: 15 min Total: 25 min 2-3 servings

Ingredients

1 cup fresh fenugreek leaves
1 tablespoon coconut oil
1 teaspoon mustard seeds
1 teaspoon urad dal
1 teaspoon chana dal
2 tablespoons grated coconut
3 to 4 dried red chilies
1 small tamarind piece
1 teaspoon jaggery
— salt to taste
1 cup water

Instructions

  1. 1 Wash the fenugreek leaves thoroughly and set aside.
  2. 2 Heat coconut oil in a pan over medium heat.
  3. 3 Add mustard seeds and allow them to splutter.
  4. 4 Add urad dal and chana dal, and fry until golden brown.
  5. 5 Add dried red chilies and sauté for a few seconds.
  6. 6 Add the washed fenugreek leaves and sauté until they wilt.
  7. 7 Add grated coconut and sauté for another minute.
  8. 8 Remove from heat and allow the mixture to cool.
  9. 9 Transfer the mixture to a blender, add tamarind, jaggery, salt, and water.
  10. 10 Blend to a smooth paste, adding more water if necessary to reach the desired consistency.
  11. 11 Serve the chutney with rice, dosa, or idli.

Tips

Adjust the number of red chilies to control the spice level.