For the second day of Methi Dishes, I made a new chutney with it. I was skeptical about how it might taste when I was reading the recipe. I thought I should become adventurous and simply make it. To be frank, I am not always up to trying out something very different to my regular taste preference.
Since fresh methi leaves don't stay for long, I was making sure I cook it as soon as I got it. However I had to skip making this chutney first time I got the fresh leaves. Then when I made Idlis for breakfast, I decided this chutney will be a great side dish for it. So along with our regular idli side dish, this was also served.
I must confess that the chutney tasted awesome, though the ginger in it was not to my liking. I am not sure why I hesitate so much to add ginger to my dishes. Somehow I try skipping ginger when it needs to be added. Imagine my shock when I had to make only Allam Pachadi for Pesarattu. I skip this and make Coconut chutney.
Coming to the chutney for today, methi leaves are felt predominantly in this chutney and it so refreshing, even with the ginger in it.
Methi Tomato Chutney
Methi leaves - 1 cup
Tomatoes - 1, medium, chopped
Coconut - 1 tbsp
Ginger - 1”
Salt to Taste
Oil - 1 tsp
Red chillies - 3
Gram dhal - 2 tsp
Hing - 1/2 tsp.
How to make Methi Tomato Chutney
Fry methi leaves first in tsp oil, till they shrink completely and remove to cool.
Add oil and roast red chillies, coconut, gram dal and hing. Roast till the coconut turns colour. Remove to cool.
Then add chopped tomatoes, cook till it turns mushy.
Cool all the roasted ingredients before grinding. Just when grinding, add ginger and add salt along with fried methi leaves.
Sprinkle required amount of water and grind to a smooth chutney.
Serve with Idlis or Rice.
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Methi Tomato Chutney ~ Easy Chutney for Idli, dosa
- 1 cup Methi Leaves
- 1 medium Tomato chopped
- 1 tbsp Coconut
- 1” Ginger
- Salt to taste
- 1 tsp Cooking Oil
- 3 Red Chillies
- 2 tsp Gram Dal
- 1/2 tsp Hing
How to make Methi Tomato Chutney
- Fry methi leaves first in a tsp of cooking oil, till they shrink completely and remove to cool.
- Add cooking oil and roast red chillies, coconut, gram dal and hing. Roast till the coconut turns colour. Remove to cool.
- Then, add chopped tomatoes, cook till it turns mushy.
- Cool all the roasted ingredients before grinding. Just when grinding, add ginger and add salt along with fried methi leaves.
- Sprinkle required amount of water and grind to a smooth chutney.
- Serve with Idlis or Rice.
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Jayanthi Sindhiya says
Methi Chutney looks fantastic!! very neat presentation...
Priya Suresh says
Different chutney and quite interesting from the routine one, wish i have some methi leaves to give a try immediately.
Methi tomato chutney is unique. Love to have it with Idlis.Nicely done .
Suja Ram says
Yay..very nice recipe that I can include in our weekly menu. DH and I are on diet and looking for coconut-free chutneys. This is awesome.
Annu Swamy says
Another great recipe! never heard of methi in tomato chutney. we have idlis very often so will surely try it next time
Pavani N says
That is one healthy & delicious chutney with methi. Adding ginger to chutney sounds interesting.
Padmajha PJ says
Never heard of methi leaves in a chutney! Wow nice to see how it is prepared. Am dying to taste this.
Harini-Jaya R says
Wow! that is an interesting combo for chutney. shall try it sometime.
Suma Gandlur says
Methi chutney is new to me. Would try it tomorrow if possible. 🙂
Sandhya Ramakrishnan says
This is so new to me and love adding methi to chutney! Bookmarking it 🙂
sneha datar says
Interesting to use methi in tomato chutney.Bookmarking it.
veena krishnakumar says
this is so new to me. Need ti try this soon
Prabal Kirtika says
Different and quite interesting....
I just made it, tastes different and nice. I added bit of garlic and coriander as well tasting nice. thank you.
Thanks for the feedback!