Name: Hare Dhaniya Methi Ki Chutney recipe by Jaideep Singh (Jai Ki Rasoi Se) at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 10
Ingredients: Green Coriander (Hara Dhaniya) - 2 Bunches; Fenugreek Leave (Methi) - 2Bunches; Green Chillies (Hari Mirch) - 3 to 4; Roasted Sesame Seeds (Bhunivi Til) - 1 Table Spoon; Roasted Peanut Powder (Bhunivi Mung Phalli Ka Power) - 1 Table Spoon; Cumin Seeds (Jeera) - 1 Tea Spoon; Coriander Seeds (Sabit Dhaniya) - I Tea Spoon; Turmeric Powder (Haldi Powder) - 1 /2 Tea Spoon; Tamarind (Emali) - 10 Grams; Jaggery (Gud) - 10 Grams; Oil as per Requirement; Salt to Taste; Ingredients for Temparing; Curry Leave (Curry Patta) - 10 to 15; Red Dry Chillies (Sukhi Lal Mirch) - 5 to 6; Mustard Cumin Seed (Jeera Rai) - 1 Tea Spoon; Black Gram (Urad Dal) - 1 Tea Spoon; Bengal Gram (Chana Dal) - 1 Tea Spoon; Asafetida (Hing) - 1/2 Tea Spoon

ABOUT Hare Dhaniya Methi Ki Chutney RECIPE

Coriander also known as Cilantro or Hara Dhaniya . All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. Fenugreek or Methi leaves are highly beneficial for treating poor liver functions and dyspepsia. Using such rich and healthy green ingredients in Jai Ki Rasoi Se made "Hare Dhaniya Methi Ki Chutney". This recipe I learnt from my office colleague Ms Arunima Puranam

Ingredients Serving: 10

Green Coriander (Hara Dhaniya) - 2 Bunches
Fenugreek Leave (Methi) - 2Bunches
Green Chillies (Hari Mirch) - 3 to 4
Roasted Sesame Seeds (Bhunivi Til) - 1 Table Spoon
Roasted Peanut Powder (Bhunivi Mung Phalli Ka Power) - 1 Table Spoon
Cumin Seeds (Jeera) - 1 Tea Spoon
Coriander Seeds (Sabit Dhaniya) - I Tea Spoon
Turmeric Powder (Haldi Powder) - 1 /2 Tea Spoon
Tamarind (Emali) - 10 Grams
Jaggery (Gud) - 10 Grams
Oil as per Requirement
Salt to Taste
Ingredients for Temparing
Curry Leave (Curry Patta) - 10 to 15
Red Dry Chillies (Sukhi Lal Mirch) - 5 to 6
Mustard Cumin Seed (Jeera Rai) - 1 Tea Spoon
Black Gram (Urad Dal) - 1 Tea Spoon
Bengal Gram (Chana Dal) - 1 Tea Spoon
Asafetida (Hing) - 1/2 Tea Spoon

Instructions

Heat oil in a Kadai or Non Stick Pan as per requirement
Once the oil is hot add cumin & coriander seeds, green coriander, Fenugreek leaves and green chillies
Mix all ingredients and cook till water from the greens get evaporated. Keep aside and get it cool
In a mixer jar add the fried ingredients along with roasted sesame seeds, peanut powder, jaggery, tamarind, turmeric powder and salt to taste. Make a fine paste by adding water as per requirement
Take out the paste in bowl and keep it aside
For tempering heat oil in a Kadai or Non Stick Pan as per requirement.
Once oil is hot add cumin mustard seeds, dry red chillies, curry leaves, black &, bengal and asafetida. Cook till black and bengal gram turn golden brown
Add the tempering over the paste. Mix well
Now the dish is ready to be served

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