Govind Gatte
A chutney recipe on the verge of extinction, this Rajasthani methi ki chutney is very good for the heart and cholesterol too. See how Chef Ajay Chopra simplifies it so that you can recreate it in your kitchen
Methi Ki Launji Recipe by Chef Ajay Chopra

- Indian


- 1

Cooking Time

-10 Min


- Easy

Preparation Time

- 10 Min


  • 1 cup Methi seeds
  • 3 tbsp oil
  • 1 tsp Cumin seeds
  • 1 tsp Fennel seeds
  • 1 tsp Red Chilli powder
  • 1 tsp Cumin powder
  • Salt
  • 1 tsp Coriander powder
  • 4 to 5 Dates and Raisins
  • 3 to 4 Dry Mango powder
  • 2 tsp Sugar
  • ½ cup Jaggery
  • Water


  1. 1

    Sprout methi and pressure cook it to soften it and drain the water when done.
  2. 2

    heat oil an a pan and add cumin and fennel seeds.
  3. 3

    in a pan add red chilli powder , 1 tsp cumin powder , salt, coriander powder and sauté.
  4. 4

    add soaked dry dates and raisins, dry mango powder, sugar, jaggery.
  5. 5

    add water and cook till launji thickness.
  6. 6

    serve methi launji when it cools down.
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About Chef

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Ajay Chopra


Chef Ajay Chopra is a master of progressive Indian cuisine. During his stint in the UK, he was voted one of the eight best Indian chefs of London. Not only has he helped change the perception of Indian cuisine in the proverbial West, he has earned a huge fanbase for his contemporary take of traditional Indian dishes. Chopra has also been a judge on MasterChef India, and has anchored some of LF’s most successful shows.

Other Shows by host:
Northern Flavours - Season 3 | Northern Flavours |
Recipes by chef:

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