Methi Dana Chatni

Recipe for Roopak's Methi Dana (Fenugreek Seeds) Chutney:

Ingredients:

• 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

Instructions:

• 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!