Methi Ki Launji / Fenugreek Seed Pickle

A sweet and spicy fenugreek seed pickle-a speciality of Rajasthan(India)

Methi ki launji is a popular and delicious chutney/pickle from Rajasthan.It taste sweet,spicy and slightly bitter.Fenugreek seeds are very good for health like,Diabetes,gas troubles,joint pains etc.If cooked properly it can be stored easily for a month at room temperature.You can also make this without sprouting the fenugreek seeds, but sprouting make the seeds less bitter,taste great both ways ,choice is yours.

INGREDIENTS-
Preparation time-10 min
cooking time-25 min

• Fenugreek seeds/methi dana-1/2 cup
• Jaggary-1 cup
• Sugar-3/4 cup
• Chili powder-2 tbsp
• Coriander powder-2 tsp
• Mango powder-2 tbsp*
• Salt- 1.5 tsp
• Refined oil- 2 tbsp
• Cumin seeds- 1 tsp
• Fennel seeds- 1tsp
• Raisins-1/4 cup
• Dry dates-10

PROCEDURE-

1. Soak fenugreek/methi seeds in water for around 5 hours then drain the water.
2. Now rinse with fresh water and drain the water completely .
3. Take the seeds in a bowl and cover the bowl with a muslin cloth for 2 day to sprout them.
4. When seeds are sprouted then wash them again and pressure cook with 1.5 glass of water for 4 whistles.
5. Drain the water and wash the boiled seeds with fresh water. 
6. Soak the dry dates in water for 4 hours ,deseed  and slice them thinly
7. Heat oil in pan and add cumin and fennel seeds.
8. When seeds start crackling add boiled fenugreek seeds and saute for few seconds.
9. Now add all the spices,sugar,jaggary,raisins and dates in the pan,mix well.
10. Simmer for around 20 minutes or till gravy thickens.
11. Store in a glass jar when cool down completely.

Serving suggestions-serve as a relish,pickle with rice or any Indian bread.

NOTE-
1-*-you may substitute mango powder with thick tamarind pulp.
2- can also make this without sprouting the seeds.