fenugreek seeds pickleImage Credit source: yourmilletchef-insta/Getty Images
Fenugreek seeds are considered very good for digestion. To get relief from stomach problems like gas and cramps, the juice of fenugreek seeds and its water are drunk which is very beneficial. Apart from this, most people use fenugreek in tadka or pickle, but pickle can also be made from it. You can store this pickle and enjoy it with parathas and rotis, which will keep your digestion healthy and will also improve overall health, because fenugreek seeds are full of nutrients.
According to Health Line, 1 teaspoon i.e. approximately 10 to 11 grams of fenugreek seeds contains 3 grams of fiber (helps in digestion). It contains 3 grams of protein, 3.72 mg of iron, 21.2 mg of magnesium. Apart from this, it is rich in many nutrients. Like it is also a source of Vitamin C. So let us see how to make fenugreek seeds pickle.
Pickle Ingredients
2 tbsp mustard oil, half cup fenugreek seeds (methi dana), 1 tsp degi chilli powder, 1 tsp turmeric powder, half tsp asafoetida, half tsp black pepper powder, 1 tbsp fennel powder, 3 tsp salt or as per taste, half cup vinegar and 2 tsp separately. Now know the recipe.
Ingredients of Fenugreek Seed Pickle
- First of all, heat the mustard oil until smoke starts coming out from it.
- When the oil becomes hot, turn off the flame and let it cool for about a minute.
- Add fenugreek seeds to the oil and stir slowly for 1-2 minutes. Keep in mind that you have to do this process only in hot oil. The gas should not be on.
- Now after this add all the spices including turmeric powder, red chilli powder, black pepper powder, salt, asafoetida, fennel powder.
- After adding all the spices, mix it well so that the spices coat the fenugreek seeds.
- In this way, your tasty and healthy fenugreek pickle will be prepared in simple steps.
- Put this pickle in a clean and dry jar and pour vinegar on top. Keep this jar closed in the kitchen for 2-3 days.
- This pickle slowly gets cooked and ready. There is no need to keep it in sunlight. You can enjoy with paratha.
- Vinegar brings a kanji flavor to it and also increases the shelf life.
Keep this in mind
To make pickle, fenugreek seeds should never be put in very hot oil and should not be cooked even on direct flame, because they will get roasted and due to this, fenugreek starts giving bitter taste. This recipe has been shared by Chef Vikas Chawla.
Also read: Be it summer or rain, pickles will not spoil for many years, know these easy methods
This is the second recipe of pickle
To make this pickle, some people also soak fenugreek seeds in water. After this, pickles are made with spices like nigella, yellow mustard, fennel powder, cumin, turmeric, red chilli powder, coriander powder, asafoetida and mustard oil. In this either only 1 spoon of vinegar is added or it is skipped. You can use lemon for sourness which also increases the shelf life. This pickle should be exposed to sunlight for 2 to 3 days so that it does not spoil.
