Simple, practical, and full of everyday flavour, Methi Chutney|Karnataka Style Menthe Chutney is a vegetarian Indian, Karnataka, South Indian side dish made with Methi/Fenugreek seeds, grated dry coconut, and curry leaves in about 10 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 5 minutes
- Total time: 10 minutes
- Yield: 4
- Category: Side Dish
- Cuisine: Indian, Karnataka, South Indian
Ingredients
- 1-1.5 tablespoon Methi/Fenugreek seeds ((roasted preferred))
- 1/2 cup grated dry coconut
- 1 sprig curry leaves
- 4 large garlic cloves
- tamarind (small lemon sized)
- 1 tablespoon jaggery
- 1 teaspoon cumin (jeera) seeds
- 1-2 tablespoons kashmiri red chili powder
- salt (to taste)
- 1/2 cup water
Method
- Place all the ingredients (mentioned above) in the mixer grinder/blender.
- Add half cup of water then grind it to make a smooth paste.
- Menthe/Methi chutney is ready to eat. Served with idli, rice, dosa, kadabu, billi rotti
- Can be stored in the refrigerator for 7 days.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
