Dhaniya Methi Ki Chutney recipe | Coriander & Fenugreek Chutney recipe | Cilantro & Fenugreek Chutney
You’ll love the combination of coriander & fenugreek in this tangy, herby, flavorful & aromatic Dhaniya Methi ki Chutney (Coriander & Fenugreek Chutney). It’s both vegan and gluten-free, a versatile condiment that pairs beautifully with parathas, sandwiches, toast, adds a delightful twist to salad dressings, and serves as a delectable dip.
This cherished family recipe, passed down through generations, was a daily winter delight made by my Nani (maternal grandmother). She used to prepare this mouthwatering chutney with fresh fenugreek leaves, but since it’s difficult to find fresh fenugreek leaves in Australia, I’ve tweaked the recipe to incorporate Kasoori Methi (sun-dried fenugreek leaves), which is readily found in Indian grocery stores.
Why you’ll love this Dhaniya Methi ki Chutney
- Less than 10 ingredients
- Quick & easy to make
- Vegan
- Naturally gluten-free
- Can be frozen
- Longer shelf life as it’s been cooked
- Versatile condiment
Main Ingredients
- Coriander/Cilantro – fresh coriander leaves is the base of the chutney, it adds flavor and bulk
- Kasoori methi – sun-dried fenugreek leaves, these are readily available at Indian grocery stores. It is usually added to curries for its flavor & distinct aroma. Check out Masala Tofu Scramble & Zucchini Fritters for ideas to use Kasoori Methi.
- Green chili – can be adjusted as per taste. Do not use red chili or red chili powder as it will affect the color of the chutney.
- Tomato & amchoor (dry green mango powder – easily available at Indian grocery stores) – to add sourness.
- Oil – Oil helps to preserve the chutney. If you are consuming this chutney in the next 2-3 days, you can use less oil.
Storage
This chutney has a good shelf life and can be refrigerated for 2-3 weeks due to its cooking process. Keep it in an air-tight, clean, and dry container. You can also prepare a larger batch by doubling or tripling the recipe and freeze the extra portions.
Serving suggestion
This chutney complements a variety of dishes, including parathas, sandwiches, and pakoras, as well as other traditional Indian meals. Additionally, it can be used as a dip or dressing for salads or spread on toast.
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You can also check my other chutney recipes, Coriander & Mint Chutney & Sweet & Spicy Pineapple Chutney.
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Dhaniya Methi Chutney | Coriander & Fenugreek Chutney recipe | Cilantro & Fenugreek Chutney
Equipment
- Mixer/grinder/food processor
Ingredients
To make coriander paste
- 50 gms coriander/cilantro leaves (I use stalks as well), roughly chopped, refer to notes
- 50 gms roughly chopped tomato
- 1-2 green chili (as per taste)
To cook
- 3 tbsp oil
- ¼ tsp cumin seeds
- ½ tsp salt (or as per taste)
- ¼ tsp amchoor (dry mango powder)
- 1 tbsp kasoori methi
Instructions
- In a mixer/grinder or food processor, create a smooth coriander paste by blending coriander leaves, tomato, and green chili.
- Heat oil in a wok or pan over medium heat. Add cumin seeds and sizzle for approx. 15-20 seconds, taking care not to burn the seeds.
- Incorporate the coriander paste and mix well. Add a tablespoon of water to the mixer jar, rinse it, and pour it into the wok/pan.
- Stir in salt and amchoor. Reduce the heat to low and cook until the oil separates and begins to float on top.
- Once the oil floats on the surface, gently crush the Kasoori methi between your palms and mix it into the chutney.
- Cook for an additional 1-2 minutes until the oil resurfaces on top.
- Taste and adjust salt or amchoor if necessary.
- Turn off the heat and let the chutney cool down before transferring it to a clean, dry container.
- Important: Always use a clean and dry spoon when serving the chutney.