Name: METHI SPROUTS PICKLE / METHI DANA KA ACHAR recipe by Shobha Keshwani at BetterButter
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 25
Ingredients: Methi / fenugreek sprouts .... 3 cups; Mustard oil ........................... 3/4 cup; Organic jaggery powder ........ 4 tbsps; Vinegar or apple cider...... 3-4 tbsps; Salt ........................................ 2 tsps; (Dry Roast and Grind:); Dry red chillies ......... 5-6; Cumin seeds ................ 1 tbsp; Coriander seeds ........... 1 tbsp; Cloves .......................... 5-6; Black pepper corns .... 1 tsp

ABOUT METHI SPROUTS PICKLE / METHI DANA KA ACHAR RECIPE

Methi or fenugreek seeds are bitter in taste but have many health benefits. They are used extensively in Indian cooking in the form of spice and the greens are used in making a variety of veg and non veg curries. Here is the recipe of a sweet, sour and spicy pickle made with methi sprouts..

Ingredients Serving: 25

Methi / fenugreek sprouts .... 3 cups
Mustard oil ........................... 3/4 cup
Organic jaggery powder ........ 4 tbsps
Vinegar or apple cider...... 3-4 tbsps
Salt ........................................ 2 tsps
(Dry Roast and Grind:)
Dry red chillies ......... 5-6
Cumin seeds ................ 1 tbsp
Coriander seeds ........... 1 tbsp
Cloves .......................... 5-6
Black pepper corns .... 1 tsp

Instructions

Soak the methi seeds in water for few hours. Wrap them in a wet muslin cloth and keep sprinkling water as soon as the cloth is dry. It takes 3-4 days.
Now dry roast the red chillies, cumin seeds, coriander seeds, cloves and black pepper corns. Grind them coarsely.
Add salt, jaggery powder and mix together.
Heat the mustard oil in a pan. Bring it to a smoking point and reduce the flame and allow it to cool down a bit.
Tip in the methi sprouts and simmer for a minute and add the vinegar.
Stir in the ground masala powder and stir well. Simmer for a minute until the jaggery melts. Switch off the gas and let it cool.
Store in a sterilized jar and refrigerate it. It says good for 2-3 weeks or even more. I prefer making in small quantity.

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