Methi aur Kishmish Chutney

Ingredients list

• ½ cup fenugreek seeds, soaked
• ½ cup raisins
• 1 inch ginger
• 2 tablespoon mustard oil
• ¼ teaspoon mustard seeds
• ¼ teaspoon cumin seeds
• ¼ teaspoon onion seeds (kalonji)
• ¼ teaspoon fennel seeds (saunf)
• ¼ teaspoon fenugreek seeds (methi dana)
• 1½ teaspoon red chilli powder
• ¼ teaspoon turmeric powder
• ½ teaspoon black pepper powder
• 1 cup sugar
• 1 cup jaggery (gur) grated
• ½ teaspoon black salt (kala namak)
• 1 tablespoon dried mango powder (amchur)
• Salt to taste
• 1 tablespoon oil
• Juice of ¼ lemon

Method

1. Finely chop ginger.
2. Heat mustard oil in a non-stick pan. Mix together mustard seeds, cumin seeds, onion seeds, fennel seeds and fenugreek seeds in a bowl to make panch phoran and add it to the pan with ginger and sauté till fragrant.
3. Add soaked fenugreek seeds and sauté for half a minute.
4. Add red chilli powder, turmeric powder, black pepper powder, sugar and jaggery and cook till both sugar and jaggery melt.
5. Add black salt, dried mango powder and salt and mix well.
6. Heat oil in a small non-stick pan, add raisins and sauté for 3-4 minutes and add to the methi chutney.
7. Add lemon juice and mix well.
8. Transfer into a serving bowl, cool and serve as required.

Nutrition Info