Menthe Soppina Chutney / Methi Chutney

This recipe is shared by my friend Srilakshmi. Tasty chutney which can be had with hot rice. The spicier and tangier it is the tastier it is. People who don’t like methi will definitely love this chutney. Thank you Srilakshmi for sharing this recipe J
Prep Time	10 Minutes
Cooking Time	20-25 Minutes
Serves	3-4 People
Ingredients	Fenugreek Leaves / Menthe Soppu Peanut Sesame Seeds Chana Dal Dry Red Chillies Tamarind Pulp Salt Jaggery Garlic Oil	1 Big Bunch 1 Tbsp. 1 Tbsp. 2 Tsp. 6 1-2 Tsp. To Taste To Taste 2 Pods A little
Seasoning	Mustard Chana Dal Curry Leaves Oil	1 Tsp. 1 Tsp. A Few As reqd.
Method 1.        Chop the fenugreek leaves with the stem and fry them with a little oil till their moisture content is gone. 2.       In a separate pan dry roast the sesame seeds. 3.       In the same pan add a little oil and roast the peanuts, chana dal and dry red chillies. 4.       Grind the fenugreek leaves and the roasted sesame seeds, peanut, chana dal and dry red chillies together. 5.       Add tamarind pulp, garlic, salt and jaggery and run it to chutney consistency. Note; Garlic is optional, I almost added 2.5 tsp. tamarind thick pulp and 8 chillies. 6.       Season with mustard, chana dal and curry leaves