Fenugreek Sprouts And Garlic Chutney Recipe

Cooking Directions

• STEP 1.Rinse and soak fenugreek seeds overnight. Drain and let them sprout for 2-3 days.
• STEP 2.In a blender, add the sprouted fenugreek seeds, garlic cloves, green chilies, salt, and lemon juice.
• STEP 3.Blend until you get a smooth paste. Adjust the consistency by adding water if needed.
• STEP 4.Heat oil in a pan and add mustard seeds. Once they splutter, add curry leaves and hing.
• STEP 5.Pour the tempering over the chutney and mix well. Serve with dosa, idli, or any Indian snack.

Cooking Tips

• Make sure to rinse the fenugreek seeds thoroughly before soaking to remove any dirt or impurities.
• You can adjust the spiciness of the chutney by adding more or fewer green chilies.
• For a variation, you can also add roasted peanuts or sesame seeds to the chutney for added flavor and texture.

Storage and Serving

• Store the chutney in an airtight container in the refrigerator for up to 1 week.
• Serve the chutney as a dip with dosa, idli, vada, or any Indian snack.
• You can also use it as a spread for sandwiches or wraps to add a burst of flavor.