Methya Soppina Chutney - Fenugreek leaves chutney

We are at the airport now feeling awful to go back to our routine. We had great fun on our 5 day vacation. I really don't like to go back to the cold NY.

Well I take back some of the best memories we made here. Next time we come here, we are just going to Key West and no where else. It was such a great place and demands all your time in your visit.

Will catch you all back in my place with more recipes. Adiós for now.

As you guys know, I am a big fan of Fenugreek leaves. This chutney is my mother's recipe. Some of the best taste come from the most simplest of the recipes and this is one of those.

Serves: 3-4

Preparation Time: 10 mins

Ingredients:

• 2 cups fenugreek leaves chopped
• 1 tsp oil
• 2-3 dry red chilies
• 1/2 cup grated coconut
• 1 tsp tamarind paste
• salt as needed
• 1 tsp mustard seeds
• A pinch of hing

Method:

• In a pan heat oil, once hot add red chilies and remove only the chilies and keep it aside. 
• To the same oil add mustard seeds and let it crackle.
• Add hing and fry for a second, then add the fenugreek leaves and fry for 2 mins.
• Now add tamarind paste and again fry for 5 mins. Let this cool down.
• To a blender add this cooked fenugreek leaves, red chilies and coconut and grind it with little water to get a chutney consistency. Check for salt and serve with rotti, dosa, chapati or rice.