Dhaniya Methi Chutney | 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.
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.