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