firstly, in a pan heat 2 tsp oil and add ½ tsp methi.
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also add 4 dried red chilli, 1 clove garlic and few curry leaves.
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roast on low flame until spices turn aromatic.
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cool completely and transfer to the blender.
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add ½ cup coconut, small piece tamarind, 1 tsp jaggery and ½ tsp salt.
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blend to smooth paste adding ½ cup water.
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in a pan heat 2 tbsp oil and splutter ½ tsp mustard, pinch hing and few curry leaves.
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pour the prepared chutney into tempering
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add ¼ cup water and adjust consistency.
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get to a boil making sure all the flavours are absorbed.
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finally, enjoy methi chutney with pundi, rice or idli.
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