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Methi Dana Chatni

Methi Dana Chatni

Boil Roopaks Methi dana chatni in water till it becomes thick & soft. Serve with Aloo puri etc

Regular price Rs. 160.00
Regular price Sale price Rs. 160.00
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Recipe for Roopak's Methi Dana (Fenugreek Seeds) Chutney:


  • 1 Cup fenugreek seeds (methi dana)
  • 1 Cup grated jaggery (gur)
  • 1/4 Cup tamarind pulp (imli)
  • 1 Teaspoon roasted cumin powder (bhuna jeera powder)
  • 1 Teaspoon red chili powder (adjust to taste)
  • Salt to taste
  • Water as needed


  • Begin by washing the fenugreek seeds thoroughly and soaking them in water for about 4-6 hours or overnight. This helps to soften them.
  • After soaking, drain the water and rinse the fenugreek seeds again.
  • In a pan, heat some water and add the drained fenugreek seeds. Cook them until they become soft. This might take around 10-15 minutes.
  • Once the fenugreek seeds are cooked, drain any excess water and let them cool down.
  • In a blender or food processor, add the cooked fenugreek seeds along with grated jaggery, tamarind pulp, roasted cumin powder, red chili powder, and salt.
  • Blend everything together until you get a smooth chutney-like consistency. If needed, add a little water to adjust the consistency.
  • Taste and adjust the seasoning according to your preference. You can add more salt, chili powder, or jaggery if needed.
  • Once done, transfer the chutney to a clean, airtight jar and store it in the refrigerator.
  • Serve this delicious Roopak's Methi Dana Chutney with your favorite snacks like samosas, pakoras, or as a condiment with main courses. Enjoy!

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