Methi Kalonji Chatni 100gm

Ingredients:

Fenugreek (methi) seeds – 1 cup

Nigella (kalonji) seeds – 1/4 cup

Red chili peppers – 4-5 (adjust to taste)

Garlic cloves – 8-10

Tamarind pulp – 2 tbsp

Jaggery/Brown sugar – 2 tbsp

Salt to taste

Instructions:

Soak the methi and kalonji seeds in water for 2-3 hours. Drain and set aside.

In a blender, add the soaked seeds, red chilies, garlic, tamarind pulp, jaggery/sugar and salt.

Blend to make a smooth chutney, adding a little water if needed.

Transfer the chutney to a serving bowl. Adjust seasoning if required.

Serve as a condiment with snacks, rice dishes or as a spread.

The chutney can be stored in the refrigerator for up to a week. The combination of methi and kalonji provides a unique flavor profile – the bitterness of methi is balanced by the pungency of kalonji, while the chilies, garlic, tamarind and jaggery add layers of heat, tanginess and sweetness.