Fenugreek leaves (Methi) chutney

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If you wan to sneak greens into your Kids diet, make a chutney out of it. Chutney is a delicious side in Telugu cuisine. Sauteed Veggies/greens are blend with spices and Tamarind to make chutney. Traditionally these used to be made in mortar and Pestle to give it a coarse texture. We call em Roti Pacchadi.

Fenugreek leaves, like other greens are healthy and rich in Iron, fiber and other nutrients. These leaves are known to decrease blood sugar levels and improve milk levels in breast feeding women. But these leaves are little on the bitter side. To mask the bitterness Coconut is used in this recipe.Overall it's a healthy recipe that can be served with Rice, Roti. Spread the chutney on Roti for Kids Lunchbox.

I used my Ninja Kitchen System to make this recipe. The small jars are great to grind dry and wet ingredients. I ground the dry masalas first and add the wet ingredients to make chutney.

Looking for more Greens recipes, do try Moringa (drumstick leaves) Toordal curry, Kale Chutney, Mixed greens (Kale, chard, spinach) Chutney, Curry leaves powder , Malabar spinach dal. All greens recipes are in this link below: https://veggibites.blogspot.com/search/label/Leafy%20vegetables

Want more chutney recipes, Check several chutneys to go with Idli, Dosa, Rice, Roti in this link. Tomato chutney, Peanut chutney, Onion chutney, Red belpepper chutney and more :
https://veggibites.blogspot.com/search/label/Chutneys%2FPickles

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Total time:
20 minutes

Servings:
4

Ingredients (I use US standard measuring; 1cup=8oz=250ml):

• 4 cup leaves approximately /2 big bunches 
• 1/2 cup Grated fresh coconut (I used frozen one)
• 2 tbsp oil
• Salt to taste 
• 4-5 Thai Chillies or adjust
• 1 tbsp Tamarind paste
• 1/4 tsp Turmeric 
• 1/2 tsp Mustard seeds 
• 1/2 tsp Cumin seeds
• 2 Red chillies 

To roast 

• 1 tbsp Coriander seeds 
• 1/2 tbsp Cumin seeds 

Fenugreek leaves (Methi) chutney Recipe

• Rinse in water and chop/pluck the Methi leaves from the bunches. Keep aside.
• In a Pan dry roast 1 tbsp Coriander seeds, 1/2 tbsp Cumin seeds. Keep aside. I use a cast iron pan for most of my cooking. This whole process was done in my Cute Cast iron skillet. I have dumped all my non stick pans. I either use Cast iron or stainless steel for all my cooking.

• In the same pan, add a tsp oil, roast the chillies. Keep aside.
• In the same Pan, add a tsp oil, add Methi leaves. Cook till leaves are softened.Add Tamarind extract, Turmeric, Salt to taste. Mix well and turn off stove.
• In a blender grind dry spices first, then add the Chillies, Leaves and 1/2 cup Coconut. Grind everything to a smooth paste or little coarse which ever way you like.I used my Ninja Kitchen System  blender attachment for this.
• Take the chutney into a serving bowl.
• Now heat the pan, add a tbsp oil, add Mustard seeds, Cumin seeds, red chillies. Let em splutter and add it to the chutney. You can skip this part if you want to cut down oil but the Tadka makes chutney more appealing and flavorful.