Methi Ki Chutney
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When we don't feel like cooking a subji or a curry for our chapati or rotis, this is a wonderful accompaniment. Comes really handy. It is very tasty and very easy to make (no labour at all). Just a bit of pre-preparation and our methi chutney is ready. The best part about this chutney is we can keep it refrigerated and use it for 2 to 3 days as an when we like.
- In a pressure cooker heat the oil.
- Add the dried red chilli, cumin seeds and fennel seeds and heat till they crackle.
- Add the hing, methi seeds and mix well.
- Add the amchoor powder, chilli powder, dhania powder, jeera powder and mix well and cook for 2 to 3 minutes.
- Add the sugar and water and stir nicely.
- Add the salt and cover the lid of the pressure cooker and pressure cook for 2 whistles.
- Methi chutney is ready and can be served right away or can be kept in the fridge for serving later.
- Serve hot or cold with rotis, phulkas or parathas.
This recipe was contributed by Sandipan on 01 Aug 2013Simple and enthusiastic guy with a passion for food and cooking. Though I don't cook regularly due t...
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