Fenugreek (Methi) Seed Fresh Pickle/Chutney From Rajasthan
Dana-Methi Achar/Chutney
Sushma Agarwa
This recipe comes from my sister-in-law, who lives in Jaipur, Rajasthan. It is a Rajasthani delicacy, made with soaked or germinated fenugreek/methi seeds, a few dry fruits like dry dates (Chuarae), green mango slices and raisins. Summers in Rajasthan are hot and not much grows in most of it. Before the days of fast transport, People of this desert land depended upon reconstituted/refreshed dried vegetables, germinated seeds and lentils during the summer months. Germinating them provided them with some fresh food and of course vitamins. It is almost like a pickle/chutney and eaten in small quantities. It is a good dish to carry on journeys, because it lasts longer than average vegetable dish, without a fridge. Serve it as part of a main meal or with Poories or Kachauries, both of which are fried Indian flat breads.
Edited September 2017
Ingredients
1/4 cup methi dana/fenugreek seeds, soaked overnight. You can germinate them slightly for couple of days.
25 gm. dry mango slices (dried green mango slices available at Indian grocers), washed and soaked overnight
4 dry dates (chauara), stones removed, sliced and soaked overnight
2 tsp. oil
4 whole, dry red chillies
Salt to taste
1/2 tsp. turmeric powder
1 tsp. coriander powder
1 tsp. fennel powder
10 gm./ 1 tbsp raisins
10 gm. /1 tbsp sliced ginger
20 gm. Or 1 full tbsp. jaggery or gur
Instructions
Wash methi/fenugreek seeds well and overnight.
Drain the water from methi seeds and put them in a strainer. Soak overnight.
Drain the water in a sieve. *Water of soaked methi seeds is good for diabetics, for reducing weight and wrinkles according to Indian beliefs.
Heat oil in a karahi or wok on medium heat.
Add whole chillies, turmeric and saunf/fennel powder and coriander powder. Stir quickly, dry spices burns fast, so be careful.
Add drained methi dana (seeds), drained date and mango slices, salt and one cup of water.
Bring to boil. Reduce hat and simmer for 8-10 minutes.
Add jaggery/sugar. After one boil, turn heat off.
Add and mx raisins. Leave it covered to cool.
Serve it as a chutney/pickle. It will last for up to a month in the fridge.
Notes
*Wash and soak 1 tbsp. methi seeds in a glass of water overnight. Drain and drink the water first thing in the morning. Collect the seeds in the fridge. They will sprout slightly. They are good in stir-fries, salads and cooked as a vegetable bhaji.
