Methi Pickle or fenugreek seed sprout pickle is a delicious and healthy condiment served with an Indian meal. It is also diabetic friendly and is nutrient rich.
Yeah, you heard it right – Methi Sprouts Pickle !! At first, even I thought it was impossible – that too for me to eat Methi (fenugreek) or for that matter to make pickle out of the same. But I saw this at a neighbour’s house last year, and it didn’t taste bitter like I thought it would.
I learnt this from the old grandma next door who was gracious enough to share her version. I quickened the time with making a smaller batch and reduced the oil from the original version, but the taste was heavenly.
variations to methi pickle
This is also called मेथी की लौंजी (Methi ki Launji) , Daana Methi ki Sabji or even Anukurit (sprouted) methi dana sabji, made in parts of Rajasthan, Uttar Pradesh, Bihar – each with their own household recipe. The below proportions is what worked for us. Several homes make it with raw fenugreek seeds, add mustard oil (copious amount), but sprouting these is highly beneficial (IMHO).
I have shared 2 videos below to make this pickle (one without steaming and one with), both work beautifully depending on how much time I have. Let me know which version you ended up making
Methi is traditionally included in South Indian spice powders like Rasam Powder, Sambhar Powder and Menthyada Hittu (a Spicy Condiment made with Methi Seeds). Methi is also given to lactating mothers in the form of laddu. My grand mom used to make us eat the seeds soaked in water overnight when we started menstruating stating that methi helps us strengthen the pelvis and hips that aid in child birth.
For diabetics, its also recommended that overnight methi seeds (had with the soaked water) also lowers the Insulin. Although methi by nature is bitter, this pickle is absolutely not.
Another way to use Mung Sprouts is this delish and Instant Sprouts Jowar Dosa.
This bitter-sweet pickle goes well with Dosa / Parathas / any flatbread OR steamed rice and is yummy with curd rice too 🙂
Preparation Time: 2 days (for soaking and sprouting)
Cooking Time : 15 minutes
Makes : approx 150 gm of pickle and keeps for about 15-20 days when refrigerated and dry spoons are used.
You may also enjoy these pickles:
- Mixed vegetable Pickle (North Indian Style)
- Instant Mango Pickle
- Radish and Green Chilly Pickle
- Lemon Bittergoud Pickle
- Instant Cucumber Pickle
pin for later
Ingredients to make Methi Sprouts Pickle
- 200 grams fenugreek seeds (methi seeds – sprouted)
- 1/4 cup Sesame oil (+3 tbsp more as required)
- 1 TBSP Mustard seeds – 1 tbsp
- 1 tsp fenugreek (Methi Seeds)
- Hing / Asafoetida – 1 pinch (skip for GF)
- 1 tsp Turmeric
- 1 TBSP Jaggery
- 1 TBSP Tamarind pulp (can sub with amchur powder)
- 2 tsp Red chilli powder (adjust spice)
- 1.25 tsp Salt (or to taste)
How to make Methi Sprouts Pickle :
- Make sprouts with soaked and drained methi seeds.
- Click here to know how to make sprouts at home without any special gadgets.
- Either steam them *video 2 below* or saute them in oil till slightly cooked yet cruchy.
- Drain completely (if steaming them). Either method should ensure they are completely dry and no water whatsoever.
- Roast 1 tsp fenugreek seeds and mustard seeds till they crackle. Cool and powder
- Warm the turmeric, red chilli powder and salt for 10 seconds
- Once the sprouts are sauteed well, add the salt mix and the methi_mustard powder mix
- Saute well for 2-3 mins more
- Now add tamarind and jaggery and saute for 1 min more.
- Switch off the flame, Cool and store in airtight container.
- Stores upto 15 -20 days if handled carefully
- Serve with roti /theplas / Dosa / Khichdi or absolutely anything else you fancy it with.
मेथी की लौंजी | Methi Sprouts Pickle | Diabetic Friendly Instant Pickle
Equipment
- sprouter See link recipe how to sprout without any gadget
- Thick Bottomed Pan
- Ladle
Ingredients
- 150 grams fenugreek seeds methi seeds – sprouted
- 1/4 cup Sesame oil +3 tbsp more as required
- 1 TBSP Mustard seeds – 1 tbsp
- 1 tsp fenugreek Methi Seeds
- Hing / Asafoetida – 1 pinch skip for GF
- 1 tsp Turmeric
- 1 TBSP Jaggery
- 1 TBSP Tamarind pulp can sub with amchur powder
- 2 tsp Red chilli powder adjust spice
- 1.25 tsp Salt or to taste
Instructions
- Make sprouts with soaked and drained methi seeds.
- Click here to know how to make sprouts at home without any special gadgets.
- Either steam them *video 2 below* or saute them in oil till slightly cooked yet cruchy.
- Drain completely (if steaming them). Either method should ensure they are completely dry and no water whatsoever.
- Roast 1 tsp fenugreek seeds and mustard seeds till they crackle. Cool and powder
- Warm the turmeric, red chilli powder and salt for 10 seconds
- Once the sprouts are sauteed well, add the salt mix and the methi_mustard powder mix
- Saute well for 2-3 mins more
- Now add tamarind and jaggery and saute for 1 min more.
- Switch off the flame, Cool and store in airtight container.
- Stores upto 15 -20 days if handled carefully
- Serve with roti /theplas / Dosa / Khichdi or absolutely anything else you fancy it with.
Yaamadiyo.. i would never imagine making a pickle from methi seeds… but your recipe looks tempting and more so it says doesn't taste bitter . Taking your words will try a small version sometime .
yeah. its a sweetish bitter taste, and its so tasty you wouldnt notice its from methi seeds at all.. try it with thepla.. so yummm
We make a stir fry using Fenugreek sprouts. This pickle with chili powder, jaggery and tamarind sounds oh so flavorful !
Thanks Poonam. The stir fry also sounds delicious..
Diabetic (35 [years ) with insulin knows benefits of methi not in the form of pickle.
Will try ND come back tq
Thanks, do try!
Yummm! What an amazing, unique recipe. Sounds absolutely heavenly.
Mum makes a salad with sprouted methi seeds, but I would never have thought of using them in a pickle. With the tamarind and jaggery going in, I know this will be super delicious!
This is an interesting pickle Kalyani. If you tell me that sprouted methi is not bitter, I sure would love to try out this recipe. Must say the pickle does look very tempting.
Methi sprouts pickle wow never heard about it. Looks so inviting. And you said its not bitter. Absolutely amazing. Loved this super healthy recipe.
Pickle using methi sprouts sounds so interesting kalyani. Wanna try sometime . Tempting share for sure !
Interesting kalyani. Pickle with methi sprouts is one thing I did not imagine. I am definitely try it out. Bookmarking
I have eaten methi sprouts but never tried making pickle. You recipe sounds interesting Kalyani. Would love to try your recipe sometime. Methi is a regular ingredient in our cooking .
Loved this diabetic friendly sprouted methi pickle, love the taste of methi seeds in pickle. But never thought that we can prepare pickle using sprouted methi, yummy.
Fenugreek sprouts is new to me and making pickle with it is interesting idea. But it looks so delicious and inviting.
I have placed the methi to sprout. The recipe will be on my table in two days and I cant wait. This is a fab way to get my husband to have some methi.
awesome give me a shout out how it went..
We usually make a sabji with sprouted methi. I actually like this idea of making pickle. Any idea how long this pickle would stay in the fridge?
As mentioned in the post too, this pickle stays aaram se 15-20 days in the fridge, when used carefully with dry spoons etc
Unique pickle for diabetic friendly and even for everyone. I make a similar sabzi out of this.
I make methi sprouts and eat it as such, love the sweet taste of it. But pickle sounds amazing kalyani.
Will definitely make this one. Thanks for the recipe
yay.. Go for it, Priya. Am sure you will love this