Date & Fenugreek Chutney

Methi, or fenugreek seeds, feature prominently in Ayurvedic texts, for their medicinal qualities. These bitter, pungent seeds have been used for millennia, as treatments for skin, hair and gut health, and to regulate blood sugar.

In this chutney, the bitter and pungent flavours of methi and ginger come together to foil the sweetness of dates, which themselves are a storehouse of vitamins and minerals essential for the body.

Fenugreek and dates, combined with anti-inflammatory and anti-oxidant compounds, such as gingerols, beta-carotene, capsaicin, and curcumin found in ginger, make this chutney a superfood. You can make a big batch and stash it away in the fridge. It pairs well with bread, roti, and rice, and stores well few upto a week.

Ingredients
Ingredients
12 dried dates
3 tbsp ginger, grated 
5 tsp fenugreek seeds (roasted and ground)
2 tsp red chilli powder
5 tbsp grated jaggery
3 tbsp vinegar
1 tsp mustard seeds
2 tbsp mustard oil
Salt, to taste

Method
Soak the dates in enough water to cover, for 5-6 hours. Then cut into thin slices, discarding the pits. Reserve the water to use later.
Heat mustard oil in a skillet. When it smokes, lower the flame and add in the mustard seeds. 
When they splutter, add in the ginger. Allow to cook for a minute.
Now add in the date slices, fenugreek powder, chilli powder and salt. Cook for 2-3 minutes.
Now add in the jaggery, vinegar and water reserved from soaking the dates.
Allow it to cook down. The chutney should be moist but not watery.

Veena Sharma’s Vegetarian Cuisine from the Himalayan Foothills (Niyogi Books) delves into recipes that draw upon local bounties from the Himalayas – grains and greens, spices and fruits. You can buy the book here.

Banner photo by Anisha Rachel Oommen, featuring Good Earth serveware.

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